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Long-Grain Rice with Roasted Peanuts |
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Serves: 4 Print this Recipe(Moong-Phalli Bhath) Category: South and West Indian Vegetarian Rice Dishes, Vegan Makes 4 to 6 servings This recipe beautifully combines the delicate crunch of roasted peanuts and dals (legumes) with the softness of cooked rice. Its flavor is enhanced by the addition of black mustard seeds and fresh curry leaves--a standard southern Indian seasoning. 2 tablespoons dried yellow split chickpea (channa dal), sorted 1 tablespoon dried white urad beans (dhulli urad dal), sorted 1 1/4 cups long-grain white rice, sorted 2 1/2 cups water 1/4 teaspoon ground turmeric 1 teaspoon salt, or to taste 1/2 cup shelled raw peanuts, red skin removed 2 tablespoons peanut oil 3 to 5 whole dried red chili peppers, such as chile de arbol 1 1/2 teaspoons black mustard seeds 1/8 teaspoon ground asafoetida 1 1/2 tablespoons minced fresh curry leaves 2 to 3 tablespoons fresh lemon juice 2 tablespoons finely chopped fresh cilantro, including soft stems 2 tablespoons finely slcied scallion, green parts only 1. In a small bowl, soak the 2 dals in water to cover by 2 inches, about 30 minutes. Drain well and spread on paper towels to dry. 2. Put the rice, water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over medium-high heat. Reduce the heat to the lowest setting, cover the pan (partially at first, until the foam subsides, then snugly), and cook until all the water has been absorbed and the rice is tender, 12 to 15 minutes. 3. In a small nonstick skillet, roast the peanuts, stirring and shaking the pan, over a medium heat until golden, about 2 minutes. Transfer to a bowl. In the same skillet, heat the oil over medium heat and cook the red chili peppers and the 2 dals, stirring, until golden, about 1 minute. (Stand away form the pan in case the peppers burst.) Add the mustard seeds, asafoetida, and curry leaves and cook, stirring another 30 seconds. 4. Add the roasted peanuts, cook about 1 minute, then transfer everything to the rice pan. Add the lemon juice and mix well. Transfer to a serving platter, garnish with the chopped cilantro and scallion greens, and serve hot. Or refrigerate up to 2 days and serve cold. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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