Rice with Vegetables Tomato and Spices Indian Recipe

Rice With Vegetables Tomato And Spices Indian Recipe

Ingredients

• recipe for : Tava Pulao
• use edamame, corn, root vegetables, or any other small chopped vegetables of your choice, for a total of 2 to 2 1/2 cups of vegetables
• 1 cup long-grain white basmati rice or 3 cups cooked grain of your choice 3 cups water
• 1/4 teaspoon salt
• 1 tablespoon safflower or other neutral oil, divided
• 1/2 cup chopped red or white onion
• 1 (1-inch) knob of ginger, minced or
• 1 tablespoon ginger paste 4 cloves garlic, minced or
• 1 tablespoon garlic paste
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 1 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon dry mango powder or 1/4 teaspoon Indian black salt or 2 teaspoons Pav Bhaji Spice Blend
• 1/4 to 1/2 teaspoon cayenne
• 2 medium tomatoes, chopped (1 1/2 cups)
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped green or red bell pepper
• 1/2 cup thinly sliced carrot
• 1/2 cup chopped green beans (1 to 2-inch pieces)
• 1/2 cup fresh or frozen green peas, thawed if frozen
• 3/4 teaspoon salt, or to taste
• 3 tablespoons chopped cilantro, for garnish

Method

1. Dash of lemon juice, for garnish
2. Wash the rice in warm water, drain, and transfer to a saucepan with the 3 cups of water, salt, and oil over medium heat
3. Stir to combine, then, cover, and bring to a boil, about 8 minutes
4. Open the cover a crack if the water threatens to boil over
5. Reduce the heat to medium-low and cook until the rice is just about cooked, about 5 minutes longer
6. Let the rice sit for 5 minutes, then drain, fluff and set aside
7. Alternatively, you can also use 3 cups of cooked rice or grains of your choice
8. Heat 1 tablespoon of oil in a large skillet over medium heat
9. Add the onion and cook until translucent, about 7 minutes
10. Add the ginger, garlic, cumin, and fennel
11. Mix and cook for 1 minute
12. Add the coriander, cardamom, cinnamon, mango powder, and cayenne
13. Mix well, and cook for 1 minute
14. Add the tomatoes and the other vegetables, except the peas
15. Mix and cook until tomatoes are saucy and shimmery with oil, 8 to 10 minutes
16. Add the peas and salt, and mix well
17. Add the cooked rice
18. Increase the heat to medium-high
19. Stir, tossing the rice with the vegetables to distribute evenly
20. Cook for 2 to 3 minutes to heat through
21. Cook a few minutes longer if the rice was too al dente at Step 1
22. Serve hot, garnished with cilantro and lemon juice
23. Sabut Mung
24. Five
25. Dals: Lentils and Beans
26. Dal, dahl, and dhal are generic terms for any preparation that involves legumes
27. An important part of the everyday Indian meal, dals are usually served as a part of a larger family-style meal along with dry or wet vegetable dishes, and a side of flat breads, or grains
28. They are even served as a one-pot meal with the vegetables and grains included in the dish
29. Cooked lentils or beans can be made simply, seasoned with salt, green chile, cumin, and asafetida (hing), or as elaborate curries, using spice blends, spice pastes, vegetables, and so on
30. Dals can be made into grand, creamy, complex, restaurantstyle dishes or humble weekday soup
31. Indian dals and sauces don’t need broth
32. The flavor of the dish is provided by the spices
33. Serve dal with cooked rice, quinoa, or other grains; add to bowl meals or a pot pie; top a pizza; or fill up burger buns to make Indian sloppy Joes
34. All dal recipes are soyfree and gluten-free and most are nutfree
35. The flavor profile of the dal changes when whole spices are used instead of ground spices, or whether the spices are roasted on a dry skillet or in oil, or when the garlic is minced or chopped into larger chunks
36. There are authentic recipes that will help you appreciate the complex flavors, as well as my simpler interpretations of authentic recipes that could become a staple for you
37. Start with the familiar Masoor Dal Tadka or Chana Masala, then try your hand at restaurantstyle Masala Lentils or Dal Makhani, and get really adventurous with the new flavor profiles of Bengali Cholar Dal, Chickpea Eggplant Stew, and more
38. There are plenty of variations in the tempering, spices, and methods of preparation to keep you craving dals for a while
39. Cooking times for the dals depend on the legumes used in the recipe, the freshness of the legumes, and if they were soaked before using
40. See here for general cooking times and substitute options

Full List of Side-Dish Recipes
Full List of Rice Recipes