| No. of servings: 4 | |
| Preparation Time: 10 mins | Cook Time: 25 mins |
This simple and popular, vegan comfort food from South India is an excellent one-pot meal for anyone, anytime. Omit the cashews, ginger, green chilies and black pepper to make it a soothing meal for upset stomachs. With such little active time needed in the kitchen, this will become a meal of choice on busy days, especially!
Ingredients:
- Rice - 1.5 cups (white or brown)
- Green gram daal - 0.75 cups (with or without skin)
- Water - 6 cups
- Mustard seeds - 0.5 tsp
- Cumin seeds - 1 tsp
- Fennel seeds - 1 tsp
- Black pepper - 1 tsp
- Curry leaves - 2 stalks (optional)
- Ginger - 1 inch
- Turmeric - 1-inch root (or) 1 tsp powder
- Green chili paste - 0.5 tsp
- Cashews - 1 fistful
- Fresh pigeon peas (or) papdi lilva - 0.75 cup (optional)
- Grated fresh coconut - 0.5 cup
- Salt
Method:
- In a pressure cooker vessel, dry roast the green gram daal till you get nice aroma ('Saute' mode in IP)
- Remove it from the vessel and wash it along with the rice
- In a little oil, season mustard seeds and curry leaves
- Coarsely powder black pepper, cumin and fennel seeds
- Add this to the seasoning
- Quickly add broken cashew pieces to this seasoning
- When the cashews brown as desired, scoop the seasoning into a cup and set aside
- To the same vessel, add green chili paste, grated ginger and turmeric
- Add the washed rice and daal to this and saute for a minute
- Add any peas or lilva if using
- Add salt and the 6 cups of water
- Cover the lid of the pressure cooker and cook a little more than rice (5 min. 'Pressure Cook' mode in IP)
- When it cooks and pressure is released, open the cooker
- Add the grated coconut and the seasoning that was kept aside
- Mix well and serve hot with a dollop of ghee (optional)
Tips and Tricks:
- Can use green gram daal with or without skin. The ones with the skin take a few minutes longer to roast but add extra fibre and texture to the dish
- Roasting the daal ensures that they don't turn out sticky after cooking
- Can use white or brown rice. Even half and half of both kinds works well. The healthier brown rice adds to the texture and fibre
- The pigeon peas or papdi lilva add to the nutrition and taste, but not essential
- Scooping away the seasoning and adding it in later ensures stronger flavor and aroma
- Adding grated coconut after cooking keeps its flavor and body better
Pictures:
(Or)
Final Outcome:
With white rice and skinless green gram daal
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