Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3 ~ 4
Adapted from Mireillie's blog for Blogging Marathon 34
1 onion, Julienned
1 tomato, chopped
1 ½ tsp ginger garlic paste
3 chiles, split in to two or to taste
¼ tsp turmeric powder
¼ ~ ½ cup fresh or frozen green peas
1 cup Basmati rice
2 cups water
2 tbsp minced cilantro
Salt to taste
2 tbsp oil + 1 tsp ghee( if needed)
1 cinnamon stick
¼ tsp fennel seeds
1. Wash and soak basmati rice for 20 minutes with 2 cups of water.
2. Heat oil in a pan. Add seasoning ingredients. Let it splutter, then add onions, green chillies and cook until onions become soft. Add tomatoes, garlic, ginger and chiles. Fry for 2 minutes.
3. Add green peas for 1 minute. Throw in turmeric powder, rice along with 2 cups of water. Add salt to taste. Mix and bring the mixture to boil.
4. Reduce to a simmer, cover and cook for 10 minutes. Turn of the heat. After 5 minutes remove the lid and add cilantro and mix in with a fork. Serve hot with Toi
Goan Dal ToiPreparation time: 5 minutesCooking time: 20 ~ 30 minutesServes: 4Adapted from Mireillie's blog For Blogging Marathon 34Ingredients:¼ cup toor dal /split pigeon peas1 medium size potato, peeled and cut into small dice1/ 2 tsp minced ginger1 tbsp freshly grated coconut or frozen grated coconut, defrosted1 ½ cups ~ 2 ½ cups water according to desired consistencyFor Seasoning:1 tsp oil¼ tsp mustard seeds1 red chili, broken into piecesA pinch asoefetida2 curry leaves2 chiles, split in to twosalt, to tasteMethod:1. Wash dal and pressure cook it with potato, ginger and 1 cup of water for 2 ~ 3 whistle till it become soft.2. Open the pressure cooker lid after pressure drops. Mash cooked dal and potato, adding an extra ½ cup of water.3. Add coconut and bring the mixture to boil. Add salt to taste.4. In a skillet, heat oil and mustard seeds. Once the mustard seeds start to sputter, add asoefetida, chiles and curry leaves and fry for 30 seconds. Add this to the dal. Turn of the heat and adjust to salt.