Tuesday, March 10, 2009

Good peasant food

Dr Coyote's instant biryani

An Indian one-pot dish, basically rice, lentils, and vegetables, with appropriate spices.
Serves about 6.

Chop 1 medium onion coarsely: saute in vegetable oil/sesame oil mix over medium-high heat.

After 2-3 minutes, add 1 cup chopped carrots.

Add any other desired vegetables (broccoli, peppers, etc) to the saute, in reverse relation to their hardness (e.g.,the softer the veggie, the later you should add, as it will take less cooking time).

Meanwhile, chop 1 lb. of tofu into roughly 1/2-inch cubes; stir-fry in hot oil (ideally in a wok) over high heat; when fried golden brown, remove and drain on a paper towel.

Meanwhile, wash and cook 2 cups red lentils in 4 cups water for about 10 minutes.

Meanwhile, wash and cook 2 cups white rice (Japanese style: wash, cover with an extra inch of water, bring to a boil, reduce to a low simmer, cover tightly, and leave it alone).

To the saute, add garlic, dry mustard, turmeric, garam masala (curry spice) or a bit of cumin, cayenne or other chile spice, salt, all to taste.

To the saute, add about 2/3 tomato puree. Simmer on low heat.

When lentils are cooked (about 10 minutes), stir into the spiced saute.

When rice is cooked (about 22 minutes), stir in the saute + lentils.

Stir in the sauteed tofu.

Cover tightly and allow to cook down 10-15 minutes.

Adjust spices to taste.

Garnish with chopped almonds and/or parsley. Serve with warmed chappatis, pita, or tortillas. An IPA is not out of place.

Below the jump: results.

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