April 08, 2008
Typically I avoid Indian food even though I love it because it bothers my stomach. I'm pretty sure that it's more the restaurant preparation than the actual food that is the problem, just like takeout Chinese. Because when cooked at home, I haven't had any trouble at all.
I think like 90% of India is vegetarian, so obviously they have some tried-and-true recipes. Here's one from The Art of Indian Vegetarian Cooking. It's a one-pot meal that is light but totally satisfying thanks to the seasoning. I modified a few things and added more grains than the original recipe calls for because, well, it's a free country!
6 cups water
2 tomatoes, chopped into large wedges
1 carrot, chopped into nickel-sized pieces
2 stalks celery, chopped
1 potato, diced
1 summer squash, diced
1/4 cup corn kernels (I used frozen)
1/2 cup green beans, chopped
a few spinach or swiss chard leaves, chopped
1/4 cup whole barley
1/4 cup whole rye berries
1/4 cup wild rice
1/4 cup dried green or yellow split peas
1/2 Tbl. ground coriander
1/2 tsp. turmeric
1/2 tbl. minced ginger
3 Tbl. ghee or butter
4 Tbl. coarsley chopped fresh coriander or parsley
1/2 Tbl. salt
1 1/4 tsp. dry roasted coarsely crushed cumin seeds
This recipe says to use a pressure cooker but since I don't have one of those...
1. Bring water, peas, barley, rye, and rice to a boil. Reduce flame and simmer about 30 min while you prep the other vegetables.
2. Add potato, carrots. While this cooks, prep the spices.
3. When everything in the pot is mostly cooked through, add the rest of the vegetables and spices. Let simmer for another 10 minutes or so.