Rather more than just a side dish, this spicy fragrant South Indian rice is full-flavored and delectable enough to be the centerpiece of a meal. The preparation's timing is somewhat involving, demanding soaking of ingredients both the night before and several hours prior to cooking as given in the recipe below, but the vigilance is well worth it not only for the taste but for the pungent aroma of dry toasted seeds and peppercorns that lingers in the kitchen for hours afterwards. And the actual cooking is quite straightforward and simple and takes little time.
Taken from Chandra Padmanabhan's delightful Dakshin with a few minor modifications for taste or ingredient availability, I served this rice with a mild, cooling and lightly spiced yogurt with chickpeas and tomatoes to balance its heat and make a delightful meal.
|Spiced Urad Dal Rice|
|Recipe by Lisa Turner|
Adapted from Dakshin: Vegetarian Cuisine from South India
Published on August 6, 2008
Spicy and fragrant rice with fried dals and cashews, seasoned with dry toasted seeds and peppercorns