Spicy, Green pea rice

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Spicy, Green pea rice

 

This is a mild, one pot rice dish. It uses spices like cloves, cinnamon,

cardamom and fresh ginger, garlic, onion. The amount of green chilies

used determines the amount the heat in the dish. This dish can be had as

is as a main dish or along with side dishes like any kind of yogurt

dish, raita or gravy dishes or just plain yogurt.

 

Ingredients: (* Means Available in Indian grocery stores )

 

1 cup plain basmati*or long grain rice

1/4 cup split green peas* (moong or mung dal)

1 small onion sliced thinly lengthwise

1 stick of cinnamon broken into big pieces

2 cardamom pods

4 cloves

4 to 5 green chilies slit lengthwise

1 inch piece of fresh ginger, peeled and chopped finely

2 to 3 cloves of garlic peeled and chopped finely (more if garlic is

preferred)

1 small tomato

1/4 cup frozen or fresh green peas

1 small potato, peeled and diced into medium size cubes

 

Optional: 2 to 3 fresh or dry curry leaves*

2 teaspoons salt

2 tablespoons oil

 

Method:

Fry the rice and the split green peas till it becomes warm with no oil.

Soak it in water for 10 min, drain and keep aside.

 

Heat the oil in a stockpot.

When hot add the dry spices like cinnamon, cardamom, cloves and give a

fry.

Immediately add the ginger, garlic and give it a fry.

 

Next add  the onions, green chilies; optional curry leaves and fry

till the onions start browning.

 

Add the tomatoes, potatoes, and peas and give it a fry.

Add the rice and the split green pea, salt and fry till the rice starts

to stick to the pan. Do not brown the rice.

 

Add 3 cups water and cover and cook on medium till everything (potatoes,

peas, rice, split green peas) is done cooking.

Remove from heat and serve.

 

Note:

The rice in this dish should be cooked with the grains seperated kind of

like you would for pilaf. It will not taste good if the rice and the

split pea is cooked mushy.