Date: Thu, 23 Oct 1997 22:24:04 -0400 (EDT)
For those of you that like things spicy, here is few recipe that I
adapted from Indian Vegetarian Cooking by Michael Pandya. This book has a lot
of great recipes that are easy to adapt. I really like spicy recipes,
especially during the winter!
Rice & Black Beans
2 cups brown rice, presoaked (I usually don't bother)
1 cup split black beans, presoaked (urad dal)
6-1/4 cups water
salt to taste
6 black peppercorns
2 dried red chilies
1/2 teaspoon turmeric
1 tablespoon veggie broth
pinch of asafoetida powder (hing)*
1 teaspoon cumin
1. In a large pot, cook rice and urad dal together in the 6-1/4 cups water
along with the salt, peppercorns, chilies and turmeric. Bring to a boil over
medium heat. Cook about 10 minutes.
2. Lower heat and simmer until everything is done, about 30 to 40 minutes.
3. Heat veggie broth in a skillet and saute asafoetida and cumin about 2
4. Pour spice mixture over the rice and beans and serve hot.