Indian Cuisine / Vedic Cuisine
Fresh nut-spicy taste
Cooking method: cut + rinse + boil + mix
Main household appliances: stove
Basic kitchen utensils: board + knife, deep bowl, saucepan (3 l)
Main products: basmati rice, mung beans, potatoes, tomatoes, oriental spices
Cooking time: 3 hours +
Difficulty level: medium
Type of dish: main course
Ingredients
Basmati rice - 250 g
Mash - 200 g
Water - 2 l
Potatoes - 2 pcs.
Cauliflower - 500 g
Tomatoes - 4 pcs.
Butter - 3 tbsp.
Salt - 2 tsp
Turmeric - 1 tsp
Cumin (seed) - 2 tsp
Hot pepper - 2 pods
Ground black pepper - ½ tsp
Fresh basil - 50 g (bunch)
How to cook it?
- rinse the mung bean, put it in a saucepan, pour 2 liters of water, add turmeric, put on fire
- bring to a boil, remove the foam, cook for 30 minutes. on slow fire
- peel and cut vegetables: potatoes - cubes, cauliflower - cut into inflorescences, tomatoes - slices
- rinse the rice, add to the mung bean along with chopped vegetables, salt
- put cumin, pepper and half the oil
- mix and cook until tender (15-20 min.)
- add the remaining oil and finely chopped basil
Serving recommendations: let it brew before eating, serve for breakfast or lunch with chapati cakes and sour cream or yogurt. You can garnish with fresh basil leaves.
