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Tuesday, August 23, 2011

Kitchri (red lentils and basmati rice serve on soft taco

Nice flavor--this is an Indian dish I found in my Indian cookbook

serves 4-6

scant 1 & 1/4 cups basmati rice
2 tab oil (optional)
1 large onion, finely chopped
1 & 1/4 cups red split lentils (I just used red lentils)
2 tsp garam masala
1 and 1/2 tsp salt, or to taste
pinch of ground asafedtida (I didn't have)
2 tbsp chopped fresh cilantro (if desired)
chapatis and raita to serve (I used soft corn tortilla)

Rinse rice and let soak 30 minutes (I didn't do this). Place oil in pan and saute onion for 5-8 minutes, stirring frequently, until golden brown.

Stir in rice and lentils aong with the garam masala, salt, and asafetida, and stir for 2 minutes (I just added it with the water). Pour in the water and bring to a boil, stirring.

Reduce heat to low (as low as possible) and cover pan tightly. Simmer without lifting lid for 20 minutes until grains are tender and liquid is absorbed. Re-cover the pan, and turn off the heat, and let stand for 5 minutes

Use 2 forks to mix the cilantro and adjust the seasoning, adding more salt if needed. Serve with chapatis and raita or use soft tortilla (I used the corn kind) (if you don't do dairy you can do a salsa)

For raita recipe go here: http://simplyrecipes.com/recipes/cucumber_mint_raita/ this is a yogurt, cucumber mint recipe

Cucumber Mint Raita Recipe

If you are using English cucumbers, which are more mild and thin-skinned than the regular cucumbers we get in America, you do not need to peel them.

INGREDIENTS

  • One large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
  • 2 cups plain whole milk yogurt
  • 10 large mint leaves, thinly sliced* (can sub cilantro)
  • 1/2 teaspoon ground cumin**
  • Pinch of cayenne
  • Pinch of paprika
  • Salt and pepper

* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.

** If whole cumin seeds are available, take one teaspoon and toast the seeds first in a small skillet until just fragrant. Then grind with a mortar and pestle.

METHOD

1 Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.

2 Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

Yield: Makes 2 1/2 cups.

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