For those of you that like things spicy, here are a few recipes that I
adapted from Indian Vegetarian Cooking by Michael Pandya. This book has a lot
of great recipes that are easy to adapt. I really like spicy recipes,
especially during the winter!
Rice & Black Beans
2 cups brown rice, presoaked (I usually don't bother)
1 cup split black beans, presoaked (urad dal)
6-1/4 cups water
salt to taste
6 black peppercorns
2 dried red chilies
1/2 teaspoon turmeric
1 tablespoon veggie broth
pinch of asafoetida powder (hing)*
1 teaspoon cumin
1. In a large pot, cook rice and urad dal together in the 6-1/4 cups water
along with the salt, peppercorns, chilies and turmeric. Bring to a boil over
medium heat. Cook about 10 minutes.
2. Lower heat and simmer until everything is done, about 30 to 40 minutes.
3. Heat veggie broth in a skillet and saute asafoetida and cumin about 2
minutes.
4. Pour spice mixture over the rice and beans and serve hot.
Fenugreek & Potatoes with Rice
This is truly great. If you can't find fenugreek leaves, you can substitude
spinach.
3 tbs veggie broth
1 tsp cumin
1/3 cup chopped onion
2 potatoes, diced
1 pound fenugreek or spinach leaves, chopped
2 cups long grain brown rice, presoaked
3-3/4 cups water
salt to taste
1 green chile, chopped
1 tsp garam masala*
1. Heat veggie broth and saute cumin and onion until soft.
2. Add potatoes and spinach, cover, and cook over medium heat about 5
minutes, stirring occasionally.
3. Add rice, water, salt and chilie and bring to a boil. Do not cover pan.
4. Reduce heat to a simmer, cover, and cook for 20 to 30 minutes or until the
rice is tender.
Sprinkle with garam masala.
* These items can be found in an Indian grocery.
Jan Bennicoff
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