Dakshin - Green Pea Rice

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<mx2 source= " MasterCook 6.0 " date= " November 29, 2000 " >

<Summ>

<Nam>

Green Pea Rice - Pattani Sadam

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<RcpE name= " Green Pea Rice - Pattani Sadam " author= " Chandra Padmanabhan " >

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<![CDATA[

* Exported from MasterCook *

 

Green Pea Rice - Pattani Sadam

 

Recipe By :Chandra Padmanabhan

Serving Size : 4 Preparation Time :0:30

Categories : Grains Side Dish

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grained rice

1 cup shelled green peas

1 small potato -- peeled and finely

-- chopped

2 small eggplants -- finely chopped

1 sweet pepper -- finely chopped

1 teaspoon ground turmeric

salt to taste

MASALA:

2 teaspoons oil

3 tablespoons coriander seeds

1/2 teaspoon asafoetida powder

2 tablespoons black gram dal (washed urad dal) -- picked over and

-- rinsed

3 tablespoons bengal gram dal (yellow split peas -- chana dal),

picked

-- over and rinsed

5 red chili peppers

a marble-sized piece of tamarind pulp

FOR TEMPERING:

3 tablespoons oil

2 teaspoons brown mustard seeds

1 teaspoon black gram dal (washed urad dal) -- picked over and

-- rinsed

1 teaspoon bengal gram dal (yellow peas -- chana dal), over and

1 red chili pepper -- halved

a few curry leaves

 

Cook the rice and set aside to cool.

 

MASALA: Heat the oil in a heavy frying pan or skillet. Add coriander seeds,

asafoetida powder, black gram dal, Bengal gram dal, and red chillies. Sauté for

2—3 minutes. Place in an electric blender or food processor. Add tamarind pulp.

Blend to a fine powder.

 

TEMPERING: Heat the oil in a heavy saucepan. Add mustard seeds, dais, red

chilli, and a few curry leaves.

 

When the mustard seeds splutter, add the vegetables. Cook over a low heat,

adding water if necessary. Add masala powder, ground turmeric, and salt to

taste. Sauté for 1-2 minutes.

 

Add rice and mix well. Serve hot. Cooking time: 30 min.

 

Cuisine:

" Indian "

Source:

" Dakshin - Vegetarian Cuisine from South India "

S(Formatted by):

" Nancy Braswell, Nov-27-2000 "

Copyright:

" 1999, Periplus "

Start to Finish Time:

" 1:00 "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 251 Calories; 14g Fat (45.3% calories

from fat); 6g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 17mg

Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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<Serv qty= " 4 " />

<PrpT elapsed= " 0:30 " />

<CatS>

<CatT>

Grains

</CatT>

<CatT>

Side Dish

</CatT>

<CatT>

Vegan

</CatT>

</CatS>

<IngR name= " long-grained rice " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " shelled green peas " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " potato " unit= " small " qty= " 1 " >

<IPrp>

peeled and finely chopped

</IPrp>

</IngR>

<IngR name= " eggplants " unit= " small " qty= " 2 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " sweet pepper " qty= " 1 " >

<IPrp>

finely chopped

</IPrp>

</IngR>

<IngR name= " ground turmeric " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt to taste " ></IngR>

<IngR name= " MASALA: " code= " S " ></IngR>

<IngR name= " oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " coriander seeds " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " asafoetida powder " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " black gram dal (washed urad dal) " unit= " tablespoons " qty= " 2 " >

<IPrp>

picked over and rinsed

</IPrp>

</IngR>

<IngR name= " bengal gram dal (yellow split peas " unit= " tablespoons " qty= " 3 " >

<IPrp>

chana dal), picked over and rinsed

</IPrp>

</IngR>

<IngR name= " red chili peppers " qty= " 5 " ></IngR>

<IngR name= " a marble-sized piece of tamarind pulp " ></IngR>

<IngR name= " FOR TEMPERING: " code= " S " ></IngR>

<IngR name= " oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " brown mustard seeds " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " black gram dal (washed urad dal) " unit= " teaspoon " qty= " 1 " >

<IPrp>

picked over and rinsed

</IPrp>

</IngR>

<IngR name= " bengal gram dal (yellow peas " unit= " teaspoon " qty= " 1 " >

<IPrp>

chana dal), over and rinsed

</IPrp>

</IngR>

<IngR name= " red chili pepper " qty= " 1 " >

<IPrp>

halved

</IPrp>

</IngR>

<IngR name= " a few curry leaves " ></IngR>

<DirS>

<DirT>

Cook the rice and set aside to cool.

</DirT>

<DirT>

MASALA: Heat the oil in a heavy frying pan or skillet. Add coriander seeds,

asafoetida powder, black gram dal, Bengal gram dal, and red chillies. Sauté for

2—3 minutes. Place in an electric blender or food processor. Add tamarind pulp.

Blend to a fine powder.

</DirT>

<DirT>

TEMPERING: Heat the oil in a heavy saucepan. Add mustard seeds, dais, red

chilli, and a few curry leaves.

</DirT>

<DirT>

When the mustard seeds splutter, add the vegetables. Cook over a low heat,

adding water if necessary. Add masala powder, ground turmeric, and salt to

taste. Sauté for 1-2 minutes.

</DirT>

<DirT>

Add rice and mix well. Serve hot. Cooking time: 30 min.

</DirT>

</DirS>

<Natn>

Indian

</Natn>

<Srce>

Dakshin - Vegetarian Cuisine from South India

</Srce>

<AltS label= " Formatted by " source= " Nancy Braswell, Nov-27-2000 " />

<CpyR>

1999, Periplus

</CpyR>

<TTim elapsed= " 1:00 " />

</RcpE></mx2>