(Revised 7/21/2023)
Serves 3-4
This recipe works best with moist vegetable choices.
INGREDIENTS:
- 1/4 c chana dahl, soaked overnight and boiled until softened
- 3-4 T ghee
- 1 t fresh ginger, minced
- 1 t cumin seeds
- 1 t coriander powder
- 1/4 t black pepper
- 1 t fenugreek seeds
- 1 t turmeric
- 1 c basmati rice, washed and soaked
- 2 1/2 c water
- 1 1/4 t salt
- 3 c cabbage and or bok choy and or zucchini (or other moist vegetables of choice), chopped and stir fried with a few tablespoons of ghee and a little salt
- In a medium sized pot Make a chaunk: Heat 4-5 T ghee and then fry the ginger and cumin seeds until browning. Add remaining spices. Immediately add the rice and stir a bit.
- Add drained chana and the water and salt. Bring to a boil and then simmer tightly covered for 15 min. Let rest covered for 5 min more. If the rice is sticking, just add a little water before covering and resting it 5 minutes.
- At the same time, heat ghee in a frying pan until hot. Add the vegetable(s) of choice and saute a few minutes with a little salt on high heat until it starts to shrink. Lower the heat if the vegetable starts to stick. Cook until desired doneness
- Add the cooked vegetables to the finished rice. Gently fold it all together.
- Offer to Krishna with a slice of lemon or dollop of sour cream or thick yogurt
VARIATIONS: There can be many variations. Stir fried paneer is the favorite around here. If I have some extra in the fridge, I just put it in with or without the chana.
Curry leaves can be used instead of fenugreek or omit the fenugreek altogether and add mustard seeds and hing.
Yesterdays additions were Chinese cabbage and fresh peas, stir fried chickpeas and roasted cashews
