Category Archives: vegan

Kale and Red Lentil Soup

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Kale SoupMy inspiration for today’s recipe was a spice rack that I got for Christmas. Thank you, Sonia, for this beautiful gift. The 20-jar revolving spice rack has dry herbs and spices that are of the highest quality. I used rosemary and thyme in my soup today. If you don’t own a spice rack, I recommend that you get one. Having spices and herbs at your fingertips is a time saver in the kitchen.

My love for kale is no secret and I’m using it in the soup of the day. Kale has been a very popular vegetable recently. Doctors have named it one of the world’s healthiest foods. Kale has antioxidant-related health benefits, anti-inflammatory health benefits, and cancer-preventive benefits. It also provides cardiovascular support, controls blood glucose levels, improves bone health, and helps lower blood pressure and cholesterol.

I also used red lentils (masoor dal) in the soup. You can find red lentils at your regular grocery store or at the Indian grocery store. I used the split red lentils instead of the whole red lentils, because they cook faster. Take the time and effort to wash the kale well. If the stems on the kale are tough, remove them and use only the leaves. You can use some of the tender stems, but cut them into small pieces.

My family enjoyed this soup a lot and I hope you will too.

Kale and Lentil Soup
Prep time: 10 minutes
Cooking time: 35 minutes
Serves: 4

Ingredients:
3 tablespoons olive oil
1 cup chopped onion
2 teaspoons sliced garlic
¼ teaspoon turmeric
½ cup split red lentils, (masoor dal)
2 cups water
1 can (14.5 oz 411 g) diced Tomatoes
1 can (15.5 oz 439 g) Goya small red beans
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon crushed red pepper flakes, (optional)
½ teaspoon fresh ground black pepper
salt
7 cups low-sodium stock, (vegetable or chicken)
4 cups kale
3 tablespoons grated Parmigiano-Reggiano (optional)

Directions:
De-stem the kale by pulling the leaves away from the stem. Wash the leaves and tear (or cut) them into small bite size pieces. If you use the tender stem, cut them into small pieces. Set aside.

Heat olive oil in a large saucepan set over medium heat. Add onion and garlic. Stir and when they turn translucent, add turmeric and lentils. Stir and cook for a minute. Add two cups of water. Bring the water to a boil, then turn the heat to low. Partially cover the saucepan with a lid and let it cook for 20 minutes. The lentils should be well cooked before you add the rest of the ingredients.

Add the tomatoes, red beans, rosemary, thyme, red pepper flakes, pepper, salt, and vegetable stock. Turn the heat to high and bring to a boil. Add the kale, turn the heat to medium-low, and let the soup simmer for ten minutes. Serve in soup bowls and garnish with grated Parmigiano-Reggiano.

Dal Makhani

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Dal Makhani1
I was cleaning my kitchen cupboards and noticed that I had over ten different dry lentils and beans on the shelves. Some of them I used often and others only for specific recipes. I was reminded of the classic Punjabi dish, dal makhani, when I saw the black lentils and kidney beans sitting next to each other. Makhani, in Punjabi, means buttery. You will find this dish on the menu of almost every Indian restaurant.

Dhabas, small restaurants found along the highways in North India, serve the best dal makhani.  Black lentils and kidney beans are soaked for eight hours. Then, before the cooks go home for the night, it is place in a large pot over the residual heat of a tandoor (clay oven) and cooked until they return in the morning. It is seasoned lightly and finished with lots of fresh butter and cream. The subtle taste and smooth, velvety texture of dal makhani is absolutely glorious!

A slow cooker would have been the ideal appliance to cook this dish. But since I didn’t have one, I experimented with cooking the dal makhani in a pressure cooking for a long period of time over very low heat.

Dal makhani is not a dish you would eat every day! It is high in calories and loaded with butter and cream. However, you can add as much or as little butter and cream as your conscience will allow. As much as I love dal makhani, it is definitely an occasional indulgence!

Dal Makhani
Prep time: 15 minutes, (does not include time for soaking)
Cook time: 60 minutes
Serve: 4

Ingredients:
1 cup whole black lentils, (urad dal)
2 tablespoon red kidney beans, (rajma)
6 cups water, (3 cups to soak and an additional 3 cups to pressure cook)
1/8 teaspoon baking soda
1 teaspoon salt, (plus more depending on your preference)
1 cup roughly chopped onion
1 tablespoon roughly chopped ginger
2 cups roughly chopped tomato
2 green chillies, optional
3 tablespoons ghee
1 bay leaf
2 cloves
2 black cardamoms
½ teaspoon cumin seeds
1/8 teaspoon asafoetida powder
¼ teaspoon turmeric powder
1 teaspoons Kashmiri chilli powder
2 teaspoons coriander powder
1 teaspoon garam masala powder
2 teaspoons kasoori methi
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoons finely chopped cilantro
2 tablespoons julienned ginger

Directions:
Wash the who black lentils and red kidney beans four times, changing the water each time. Cover with three cups of water and soak overnight. Put the lentils and kidney beans, along with the water that it was soaked in, into a pressure cooker. Add the baking soda, salt, and three more cups of water. Stir, cover with pressure cooker lid, and add the weight. Bring to full cooking pressure on maximum heat. Then reduce heat to lowest point on your stove. Cook for 35 minutes. Turn off the heat and let the pressure cooker cool gradually before opening.

Use a blender to puree the onion and ginger. Remove into a small bowl and set aside. Put the tomato and chilli into the blender next and puree. Remove into another bowl and set aside.

 Use a potato mashed to gently mash a small portion of the lentils that are in the pressure cooker.

Place a large saucepan over medium-high heat and add ghee. When it sizzles add bay leaf, cloves, cardamoms, cumin seeds, and onion-ginger puree. Cook, stirring intermittently, for 7-10 minutes or until the raw smell of the ginger disappears. Turn heat to low and add asafoetida, turmeric, chilli, coriander, and garam masala. Immediately add the tomato puree and crushed kasoori methi. Stir well, cover and cook on medium heat for 10 minutes or until the oil separates.

 Add the cooked lentils. Stir well to combine all the ingredients. Add salt to taste, half of the julienned ginger, and butter. Cook for five minutes. Garnish with cilantro, the remaining julienned ginger, and cream. Serve immediately. This dal thickens if you keep it in the refrigerator. So add some water while re-heating. Tastes great with rice, roti, paratha, and naan.

Reposting – French Green Lentil Soup

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Lentil Soup4Lentil Soup
Prep time: 20 minutes
Cooking time: 1 hour 20 minutes
Serves: 10

3 tablespoons vegetable oil
1 bay leaf
4 cups chopped onion
1 tablespoon grated ginger
2 tablespoons grated garlic
1 tablespoons minced thyme leaves, (or 1 teaspoon dry thyme leaves)
1 cup chopped leeks, (white parts only)
Salt
1 tablespoon coriander powder
2 teaspoons cumin powder
1 teaspoon chilli flakes, (depending on heat and your preference)
2 teaspoons freshly ground black pepper
3 cups medium-diced celery
3 cups medium-diced carrots
¼ cup tomato paste
2½ cups green lentils, (you can also use brown or red lentils)
12 cups low-sodium chicken or vegetable stock
2 tablespoons lemon juice
2 teaspoons red wine vinegar
4 tablespoons freshly grated Parmigiano-Reggiano cheese

Rinse and soak the green lentils in boiling water for 15 minutes.

Add oil to a large pot, over medium-high heat. When it shimmers add bay leaf, onion, ginger, garlic, thyme, leeks and salt. Sauté until onion turns translucent. Add coriander powder, cumin powder, chili flakes, ground pepper, celery, carrots, and tomato paste. Stir and cook until the oil separates.

Drain the lentils and add to the soup. Then add the chicken or vegetable stock. Cover with a lid and bring to a boil. Once the soup starts boiling, turn the heat to medium-low, remove the lid and let the soup simmer and cook for one hour. Add lemon juice and red wine vinegar, stir and check to see if the salt is sufficient. Turn off the heat. Cover the soup and let it rest for 15-20 minutes. Reheat the soup when you are ready to serve. Garnish with Parmigiano-Reggiano cheese.

Creamy Mixed Vegetables

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Vegetables in a Cream Sauce1
Have you ever wished you had asked your mom how she made your favorite dish? Have you stood beside her in the kitchen and watched her cook? I’ve heard many people say, “I wish I had asked my mom how to make. . .” Your mom, dad, sister, brother, in-laws, aunts, whoever it is that cooks in your family, love to be asked. Now is the time!

I still have recipes that my mom sent me by snail mail. I treasure the recipes my family has shared with me. One of the reasons why I blog is because I want my family and you to have the recipes that I’ve collected for many years. Don’t be afraid to share. Someone dear to me once said, “Maggie, the more you share, the more you will learn.” Those words couldn’t be more true and they have stood the test of time.

You can use any combination of mixed vegetables in this recipe. Dry fenugreek leaves can be purchased at your local Indian grocery store. They taste similar to a combination of celery and fennel with a slightly bitter bite. Crumble the leaves with your fingers before you add them. Don’t skip this ingredient as it definitely adds another dimension to this dish.

Creamy Mixed Vegetables
Prep time: 10 minutes
Cook time: 20 minutes
Serve: 4

Ingredients:
3 tablespoons oil
4 garlic cloves, minced
3 tomatoes, blanched and chopped
1 potato, peeled and cut into 1-inch pieces
1 carrot, peeled, halved lengthwise, and cut into 1-inch pieces
1 cup cauliflower florets
1 (15.5-ounce) can pink beans, drained
½ cup corn, fresh or frozen
3 teaspoons Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoon cumin powder
½ teaspoon garam masala powder
½ cup tomato puree
salt
½ cup water
1 bell pepper, cut into 1-inch pieces
¼ cup cream
2 teaspoons dry fenugreek leaves, (kasoori methi)

Directions:
Heat oil in large saucepan over medium heat. Add garlic and cook, stirring frequently, until it turns light brown. Add tomato and cook for two minutes or until soft. Then add the potato, carrot, cauliflower, pink beans, corn, chilli, cumin, and garam masala. Stir and cook for another two minute. Add the tomato puree, salt and water. Stir, cover with a lid, and cook for ten minutes. Add bell pepper, cream, and fenugreek. Mix to combine the vegetables with the creamy sauce. Reduce heat to medium-low, and simmer, covered, for five minutes.

FriChik Curry

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FriChik Curry-last
Taste this FriChik Curry and it will be easy to give up chicken! This is by far one of the best meatless meat curries I’ve learned to make. Credit for teaching me how to make this dish goes to my friend, Hannah. Thank you for sharing some of your best recipes with me. I’m certain that many of my vegetarian friends will appreciate this recipe as much as I do.

In my recipes, I often tell you to use chilli, “depending on heat and your preference.” It means that you can decide on the amount of chilli you use depending on how hot the chilli is and how much of it you can tolerate. Remember, that the heat level of chilli powder/green chillies/dry red chillies, differ. Many times I use Kashmiri chilli powder in my recipes because it is mild. So, adjust the chilli to suit your taste.

You can buy FriChik at the Potomac Adventist Book & Health Food Store in Silver Spring, Maryland. You can also buy it on line from Amazon.com. I know how difficult it is to come up with tasty, vegetarian dishes so you will want to bookmark this page.

FriChik Curry
Prep time: 15 minutes (does not include time for soaking nuts)
Cooking time: 30 minutes
Serves: 6

Ingredients:
¼ cup oil
2 cups finely chopped onion
2 teaspoons ginger-garlic paste
1 teaspoon whole cumin seeds
2 teaspoons Kashmiri chilli powder, (depending on heat and your preference)
½ teaspoons turmeric powder
2 teaspoons coriander powder
1 tsp garam masala
2 cups blanched and diced tomatoes
2 medium potatoes
2 cups water
Salt
2 cans (12.5oz/354g) Worthington FriChik original
2 tablespoons finely chopped cilantro

For the wet spice paste:
3 sprigs of curry leaves
½ teaspoon cardamom seeds
1 teaspoon fennel seeds
2 tablespoons grated coconut, (fresh or frozen)
2 tablespoons chopped cilantro
10 cashew nuts
10 almonds

Directions:
Add the cashew nuts and almonds to a small bowl. Cover them with half a cup of hot tap water and let them soak for 15 minutes. After the 15 minutes are up add the cashew nuts, almonds along with the water they were soaking in, into a blender. Add the rest of the ingredients for the spice paste – curry leaves, cardamom, fennel, coconut, and cilantro. Blend to a smooth paste. Set aside until you are ready to use it in the curry.

Place a heavy bottomed saucepan over medium-high heat. Add oil and when it shimmers, add the onion. When the onion turns translucent add the ginger-garlic paste. Stir constantly and cook for two minutes or until the raw smell of the ginger-garlic disappears. Add the cumin seeds, chilli, turmeric, coriander, garam masala, and tomatoes. Stir occasionally and cook until the oil separates.

Next, peel and wash potatoes. Cut each into eight pieces. Add the potatoes, water and salt. Cover the dish and cook for five minutes. In the meantime, drain the FriChik and discard the gravy. Cut each chunk into four. Add the FriChik and the ground wet spice paste. Stir so everything is mixed well. Then cover the saucepan and cook on medium-low heat until the potatoes are done, about 15-20 minutes. Garnish with chopped cilantro. FriChik curry goes well with plain rice or rotis.

Cluster Beans – (Gavar with Kanda Lasoon Masala)

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Cluster Beans2
Cluster Beans is an annual legume that grows in Rajasthan, Maharashtra, Andhra and other arid regions in India. They are related to French beans but have a narrow, flat, long body with tiny pods. They are light green in color and they taste slightly bitter. They are called gavar phalli in Marathi. You will find cluster beans at Indian and ethnic grocery stores.

In India different states cook these beans in their own unique way. I combined kanda lasoon masala (onion-garlic spice mix) from Maharashtra with split Bengal gram (chana dal), a lentil frequently used in vegetable dishes in Tamil Nadu. The result was a fusion of flavors.

Thanks to my friend for bringing me a packet of this masala from India. You will find kanda lasoon masala at Indian grocery stores or you can order it on line. You could also use two teaspoons of coriander powder and one teaspoon of garam masala powder instead of the kanda lasoon masala. It will still taste great, but different. I love trying new vegetables. If you haven’t tried cluster beans, you should.

Cluster Beans – Gavar with Kanda Lasoon Masala
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 5

Ingredients:
1 cup split Bengal gram, (soaked for 2 hours; Chana dal)
2 dry red chillies, (soaked with Bengal gram; depending on heat and your preference)
3 tablespoons oil
1 teaspoon mustard seeds
1 sprig finely chopped curry leaves
1 cup finely chopped onion
3 cups cluster beans
¼ teaspoon turmeric powder
1 tablespoon kanda lasoon masala
salt
3 tablespoons water

Directions:
Put the Bengal gram into a bowl and wash in several changes of water. Cover with water and let it soak for two hours along with the dry red chillies. After it has soaked for two hours drain and put it into a food processor or blender. You want a coarse grind, so pulse/blend until the Bengal gram and chillies break up into tiny bits.

Wash and dry the cluster beans. Top and tail them. If they need stringing, just pluck the end of a cluster bean with your hand, and then pull downward; if a thick thread comes away, the bean need stringing. Do the same on the other side of the bean. The beans can then be cut into one-inch pieces.

Heat a pressure cooker over medium-high heat.  Add oil and when it shimmers add the mustard seeds. When the mustard splutter, add the curry leaves and chopped onion. When the onion turns translucent, add the cluster beans. Stir and cook the beans for two minutes. Next, add the turmeric powder, kanda lasoon masala, and salt.

Sprinkle the coarsely ground Bengal gram over the cluster beans. Add water, put the lid and weight on the pressure cooker, and turn the heat to the lowest possible point on your stove. There is hardly any water so steam will not escape. Set your timer for ten minutes. When ten minutes are over, turn off the heat. Let the pressure cooker cool down completely and then remove the weight and lid. The dal and beans would have cooked perfectly. Mix well and serve with rotis.
Cluster Beans Kanda Lasoon Masala

Vegetable Korma – Delicately Spiced Indian Vegetable Curry

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Vegetable Korma2I love delicately spiced, creamy, flavorful Indian curries. When my friend asked me to make vegetable korma for a potluck, I happily obliged. Some time ago, I shared with you the recipe for Korma with Potato and Peas. In that post, I also introduced you to an interesting spice called black stone flower, (patthar ke phool in Hindi, dagad phool in Marathi and kalpasi in Tamil). If you tried the korma with potato and peas, you will find this recipe easy to follow. It’s also quite healthy.

Use a medley of vegetables, that you enjoy the most, to make this dish. I used potatoes, carrots, green beans, cauliflower, and peas. I diced and chopped them into medium size pieces so they would all cook in the same amount of time. I used cashew nuts and coconut to thicken the gravy. You will notice in the ingredients that I’ve listed 2-4 cloves, (depending on your taste). Adjust the amount of cloves and chillies to suit your taste.

Don’t let the long list of ingredients discourage you from trying this recipe. It’s a dish that you will make over and over again.

Vegetable Korma – Delicately Spiced Indian Vegetable Curry
Prep time: 15 minutes
Cook time: 20 minutes
Serve: 8

Ingredients:
4 tablespoons coconut oil or ghee
1-inch piece of cinnamon, broken in half
2-4 cloves, (depending on your taste)
1 star anise
2 pieces of black stone flower, (optional)
½ a petal of mace, (optional)
¼ teaspoon cumin seeds
1/8 teaspoon fennel seeds
1 cup finely chopped onion
2 teaspoons ginger-garlic paste
3 green chillies, (optional, depending on heat and your preference)
1 Roma tomato, (cut, deseeded & diced)
¼ teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon coriander powder
½ teaspoon cumin powder
½ teaspoon garam masala powder
1 can coconut milk
4 cups mixed vegetables, (diced and chopped into medium pieces)
1 cup water
4 mint leaves, (optional)
salt
2 tablespoon finely chopped cilantro

To be ground to a paste:
½-inch piece cinnamon, broken into bits
2 cardamoms, outer cover removed
2 cloves
½ bay leaf, (broken into small pieces)
1 teaspoon fennel seeds
4 small pieces of black stone flower, (optional)
10 cashew nuts, (soaked in ¼ cup hot water for 15 minutes)
½ cup grated fresh coconut

Directions:
First, prepare the ingredients to be ground. Add the dry spices (cinnamon, cardamoms, cloves, bay leaf, fennel seeds, black stone flower) to your spice grinder and powder them. Next, add the cashew nuts along with the water it was soaking in and coconut. Grind everything to a smooth paste. Set aside.

Add two tablespoons oil into a large pan and place it over high heat. Add the vegetables and fry them until they turn slightly brown around the edges. About five minutes. Remove into a large bowl. Turn the heat to medium-low. Add the remaining two tablespoons of oil into the same pan. Add the whole spices – cinnamon, cloves, star anise, black stone flower, mace, cumin, and fennel seeds. Sauté for 30 seconds and then add the onion. Cook, stirring occasionally, until the onion turns translucent. Add the ground ginger-garlic paste and cook until the raw smell disappears. Slit the green chillies and add. Sauté for 30 seconds and then add the chopped tomato, turmeric, chilli, coriander, cumin, and garam masala powder. Stir and cook for one minute. Add the coconut milk, vegetables, and ground paste, water, mint, and salt. Stir so all the ingredients are well combined. Cook on medium-high heat until the gravy begins to boil. Turn the heat to medium-low and cook for eight minutes. The vegetables should be cooked but still hold their shape. Garnish with chopped cilantro. Enjoy vegetable korma with plain rice and dal or rotis.

Garbanzo Rice Pulao

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Garbanzo Pulao1

We cooked with passion, ate with relish, and celebrated the holidays with gusto! Desserts, chocolates, and delicacies from our home countries were exchanged. We ate what we pleased and nothing was off limits. January 6 is here, and it’s time to get back on track with healthy eating. I’d like to start my blogging year on the right foot. So, my first recipe for this year is vegetarian, vegan, and nutritious. At least, I can say, I’ve started the year with good intentions.

Rice is a staple, in most Indian homes, and you’ll find it on the table every day. Adding garbanzo beans to rice is an excellent way to add fiber, protein, and other nutrients to your diet. Adding a vegetable and a salad to this dish is all you need to make it a complete meal. Some of the vegetable dishes, from my blog, that you could use are: Eggplant in Tomato Curry, Green Bean Thoren, and Cauliflower Subzi.

I used canned garbanzo beans in this recipe. You can also use dry garbanzo beans that you will find in your local grocery store. Just remember, soak them overnight, wash them in several changes of water, and cook them before you use them in this recipe. You can use chillies to make the rice spicy or leave them out completely. This dish is unique in that it is mild in flavor but rich in aroma. Many times that’s the kind of rice dish I’m looking for to accompany bold, flavorful curries. Well, this rice recipe is one of my favorites. You can bump up the flavor by switching water with vegetable stock. It’s a nice change to plain rice and I find that children like it.

Garbanzo Rice Pulao
Prep time: 5 minutes
Cook time: 25 minutes
Serve: 4

Ingredients:
¼ cup ghee
4 black cardamoms
4 green cardamoms
2-inch piece of cinnamon
6 cloves
1 bay leaf
½ tsp cumin seeds
4 dry red chillies, (optional)
1 cup finely chopped onion
3 green chillies, (optional, cut in half)
1 15.5oz can (439g) Goya chickpeas/garbanzo beans, (well drained)
4 cups water
salt
2 cups Basmati rice

Directions:
Wash the rice in three changes of water. Be gently when you wash the rice. Soak in water for 15 minutes.

While the rice is soaking, place a large non-stick pot over medium heat. Add ghee and when it melts, add black and green cardamoms, cinnamon, cloves, bay leaf, and cumin seeds. Stir for 30 seconds to allow the spices to permeate the oil. Add the dry red chillies. Cook, while stirring, for another 30 seconds. Next, add the chopped onion. Stir and cook until the onion turns translucent. Add the green chillies and well-drained garbanzo beans. Cook, stirring occasionally, for one minute.

Turn heat to medium-high and add water. When the water comes to a boil, turn the heat to medium, and add salt. Taste the water, it should taste salty, like the ocean! Drain the rice and add it to the water. Gently stir to combine the rice, water, and spices. Then, allow the rice to cook, undisturbed. The rice will swell and rise to the top. When you see bubbles appearing on the surface of the rice, it is time to cover the dish with a tight-fitting lid. Once you see steam escaping through the edges of the lid, turn the heat to the lowest point, and let the rice cook for eight minutes. Turn off the heat, but don’t open the lid immediately. Allow the dish to rest for five minutes before you serve.

Blueberries and Melon with Honey-Lime Dressing

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Fruit Salad

Did you enjoy watermelon, honeydew, and cantaloupe this summer? I look forward to summer because I enjoy the wide variety of fruits that are available. Don’t forget to eat your fruits in the autumn as well! The watermelons that I picked up from the local farm stand recently were the best.

Here is a simple recipe for blueberries and melon with honey-lime dressing. Make it for breakfast, brunch, or for a light supper.

Blueberries and Melon with Honey-Lime Dressing
Prep time: 15 minutes
Serves: 6

Ingredients:
2 tablespoons lime juice
¼ cup honey
1 lb honeydew
1 cup fresh blueberries
A few mint leaves for garnishing

Directions:
Whisk lime juice and honey in a small bowl. Cut the honeydew into bite size pieces and put them into another bowl. Add the blueberries to them. Drizzle honey-lime dressing over them, and toss gently. Serve in pretty individual glass fruit bowls and garnish with a sprig of mint.

Peas and Cumin Pulao – Matar aur Jeera Pulao

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Peas and Cumin Pulao2

Recently, I’ve been experimenting with lots of rice dishes. I seem to go through these phases in my life as a recipe developer. I get into the mood of making rice dishes or sweets or meatless meat dishes and keep making them over and over again until I’m satisfied with the recipe. I’ve made at least five different rice dishes in the past two weeks. What amazes me is that my kids never seem to mind and they don’t complain! They eat whatever I cook even when I make similar variations of the same recipe. Thank you Jyoti, Sanjay, and Dharti. You are the best food tasters any mom could ever have, and you are brutally honest too!

Today’s recipe – peas and cumin pulao – has a subtle flavor and occupies a low-profile spot on my dinner table when I want my curry to be the star of the show. It plays its part to enhance and compliment rather than compete with the rest of the items on the table.

I made a bouquet garni or a “potli,” as we call it in Hindi, for this recipe. The process is simple. I crushed the coriander and fennel seeds with a rolling pin. Then I took a small piece of cheesecloth and put the crushed coriander and fennel seeds, cinnamon, black cardamom, and whole black pepper in the middle, brought up the corners making a small pouch, and then tied the mouth with a piece of twine. These spices added a lot of flavor to this particular rice dish, so don’t leave them out.

On another note, I prefer using frozen peas from an Indian grocer rather than from a regular supermarket as they are less sweet. However, both work equally well. Give this recipe a try and I guarantee that you’ll use it time and time again.

Peas and Cumin Pulao – Muttar aur Jeera Pulao
Prep time: 10 minutes (does not include time to soak rice)
Cook time: 30 minutes
Serves: 8

Ingredients:
3 cups Basmathi rice, (soaked in water for 20 minutes)
¼ cup ghee
1 bay leaf, (torn into two)
½ cup sliced onion
3 large green chillies, (optional)
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1-inch cinnamon stick, (broken into two)
2 black cardamoms
1 teaspoon whole black pepper
2 tablespoons cumin seeds
6 cups water
Salt
1 cup peas

Directions:
Wash and soak the rice in water for 20 minutes. Cook the peas in two cups of water. Drain and place in an ice bath so they will retain their color. Put the coriander seeds and fennel seeds in a small zip lock bag. Crush them with a rolling pin. Cut a small piece of cheesecloth (about 4 inches by 4 inches). Put all the spices – crushed coriander and fennel, cinnamon stick, black cardamom, and whole black pepper in the center of the cheesecloth, bring up the corners making a small pouch, and tie the mouth with a piece of twine. Set this potli aside.

Heat a wide, heavy-bottomed pot over medium-high heat. Add ghee, bay leaf, onion, green chillies and the potli. Cook for two minutes and then add the cumin seeds. Stir and cook until the onion turns translucent. Don’t let the onion get brown. Add water and salt. Let the water come to a boil.

Next, drain the rice. Turn the heat down a bit and add the rice. Then once you’ve added the rice, stir gently and turn the heat to medium-high. Let the rice cook and absorb the water. When the water dries up and you see bubbles appearing on top of the rice, cover the pot with a lid. In a few minutes you will see steam escaping through the edges of the lid, turn the heat to low, and allow the rice to cook for 8-10 minutes. Turn off the heat but let the rice remain covered for at least five minutes before you remove the lid. Fluff the rice with a fork and gently mix in the peas. Cover with a lid and let it remain for another five minutes. Remove the potli and dish out the peas and cumin pulao on to a large platter. Garnish with chopped coriander leaves.