1,000 Indian Recipes (204 page)

Garlicky Dried Green Peas Curry
 

Rassadar Sookhae Muttar

Makes 4 to 6 servings

When they're short on time, a lot of busy south Indian wives and mothers find themselves making this simple dish and serving it with steamed rice.

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cup dried whole green peas (sookhae harae muttar), sorted and washed in 3 to 4 changes of water

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon black mustard seeds

3 dried red chile peppers, such as chile de arbol, broken or whole with stems 2 large cloves fresh garlic, minced

2 large tomatoes, finely chopped

1 medium onion, finely chopped

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teaspoon ground asafoetida

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teaspoon ground turmeric

1 teaspoon salt, or to taste

4 to 5 cups water

1 teaspoon melted coconut oil, melted ghee, or vegetable oil

1.
Soak the peas overnight in water to cover by 2 inches, then drain. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin and mustard seeds; they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the red chile peppers, garlic, tomatoes, onion, asafoetida, and turmeric, and cook, stirring, until most of the juices evaporate, about 15 minutes.

2.
Add the drained peas, salt, and 4 cups water, and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the peas are tender and the sauce thick, about 1 hour, adding the remaining 1 cup water as needed. Transfer to a serving bowl, mix in the coconut oil (or ghee or vegetable oil), and serve.

Spicy Dried Yellow Peas
 

Masaladar Sookhae Peelae Muttar

Makes 4 to 6 servings

I cook these pearly yellow peas in a pressure cooker to make a delicious entrée which pairs well with dishes like
Mixed Cauliflower, Carrots, and Green Beans in a Wok
or
Butternut Squash with Fenugreek Seeds
. Serve with a yogurt
raita
and any homemade or store-bought Indian breads.

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cup dried whole yellow peas (sookhae peelae muttar), sorted and washed in 3 to 4 changes of water

1 teaspoon cumin seeds, dry-roasted and coarsely ground (
Dry-Roasting Spices
)

4 to 5 cups water

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teaspoon salt, or to taste

4 black cardamom pods, crushed lightly to break the skin

1 (1-inch) stick cinnamon, broken lengthwise

1 large tomato, coarsely chopped

1 small onion, coarsely chopped

6 quarter-size slices peeled fresh ginger

1 large clove fresh garlic, peeled

1 fresh green chile pepper, such as serrano, minced with seeds

12 to 15 fresh mint leaves

1 tablespoon ground coriander

1 teaspoon ground cumin

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teaspoon ground turmeric

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teaspoon ground asafoetida

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cup finely chopped fresh cilantro, including soft stems

2 to 3 tablespoons fresh lemon or lime juice

2 tablespoons vegetable oil

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teaspoon ajwain seeds, coarsely ground

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teaspoon ground black salt

1.
Soak the peas overnight in water to cover by 2 inches. Meanwhile, prepare the cumin seeds. Drain the dried peas and place them in a pressure cooker, along with 4 cups water, salt, cardamom pods, and cinnamon. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the peas are soft; if not, add the remaining water, cover, bring up to high pressure, and cook under pressure about 30 seconds. Or, cover and boil until soft, about 30 minutes.

2.
In a food processor, process together the tomato, onion, ginger, garlic, green chile pepper, and mint leaves until smooth. Add the coriander, ground cumin, turmeric, and asafoetida, and process again to mix well. Transfer to the cooked peas and cook, stirring as needed until most of the juices are absorbed and the sauce is thick, about 20 minutes. Mix in the cilantro and lemon juice.

3.
Heat the oil in a small saucepan over medium-high heat and add the ajwain seeds and black salt; they should sizzle upon contact with the hot oil. Quickly add to the peas and cook another 5 minutes. Transfer to a serving dish, sprinkle the roasted cumin seeds on top, and serve.

Mixed Beans and Lentils

Spicy Mixed 5 Beans and Lentils
 

Panchrattani Dal

Makes 4 to 6 servings

Panch
means the number 5 and
rattan
means jewels, and this lovely mixture of 5 different legumes lives up to its name. It's richly flavorful, delivers a lot of fiber and nutrition, and is quick to make in a pressure cooker.