Tomatillo Garlic Rasam and Beans Usili January 20, 2008

This is a quick weeknight meal- takes less than an hour to make start to finish. Again, hail microwave! That has to be the greatest discovery in the 20th century (or is the internet the greatest discovery….I guess the jury’s still out on this one!). Anyway, getting back to my south indian meal. The recipe for Beans Usili is from my mother in law. G loves usili and the first time I made usili was in 2004, after observing G’s mom make it. Now, usili has to be part of a meal with rice and a gravy dish to be enjoyed (although, it tastes really yummy with a cup of curds(yogurt) as well) and I usually make it with rasam (or vethakozhambu- something tangy to complement it). The idea of tomatillo rasam was inspired by my mom. She uses tomatillo as a substitute for tamarind ( tomatillos are tangy and sour and are usually used to make salsa verde; you can read more about it here), and makes sambar, pulinkarry etc. The Tomatillo rasam is also a comforting soup on a cold, winter day!!

What You Need

For the Usili

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• 1 16 Oz pkt of frozen french cut beans (frozen regular cut beans will also work well)

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• 1/2 cup of tuvar dal (Yellow Lentils)

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• 2 dried red chillies

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• 1/2 tsp of asafoetida powder or a 1 mm piece (if using the block kind)

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• Salt to taste

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• 1 tsp oil for tempering

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• 1 tsp mustard seeds

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• a few curry leaves

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( Tip: If you want, make extra usili mix and freeze it. You can also make usili with cabbage, kottavarangai (or guar), or long beans).

For the Rasam

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• 6 tomatillos

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• 1 1/2 tsp of Rasam Powder

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• 1/2 tsp of asafoetida powder of a 1 mm piece (if using the block kind)

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• Salt to taste

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• Cilantro (coriander leaves), finely chopped

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• 2 cloves of garlic, minced

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• 2 cups of water

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• 1 tsp of canola oil

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• 1/2 tsp of mustard seeds

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• 1/2 tsp of cumin seeds

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• 1/2 tsp of methi seeds

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• 1 dried red chilli

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For the Rice

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• 1 cup of rice

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• Microwave rice cooker

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• 1 3/4 cups of water

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How its done

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1. First, take the tuvar dal, add enough water to barely cover the dal and nuke it in the microwave for two minutes (you can also just soak it with the red chillies for about 15 minutes but since I’m in a hurry, and its cold here in the US, I prefer to microwave). Add the red chillies and asafoetida and let soak for 5-10 minutes.

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2. Lets get started on the rasam. Cut the tomatillos into quarters, add to a microwave safe bowl with some salt and water. Cover and microwave for 2 minutes. In the meanwhile, heat a tsp of oil in a saucepan and add the mustard seeds. Once the mustard seeds splutter, add the cumin seeds, methi seeds and red chilli and roast for a minute. Now add the microwaved tomatillos, the water, rasam powder, salt and let simmer till it comes to a boil.

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3. While the rasam is simmering, microwave the frozen beans to thaw and cook for about 3-4 minutes. Then grind the soaked dal with chillies, asafoetida and salt to taste with very little water. Transfer to an oiled microwave safe flat container and microwave for 3 minutes. Let cool for a minute. While that is cooking in the microwave, heat a frying pan, and heat the oil, add the mustard seeds and curry leaves. Add the beans and salt and saute for a few minutes. Crumble the cooked tuvar dal mix and add to the beans. Mix well and let cook for a few more minutes, till the flavors are all combined. The rasam should be boiling by now. Add the minced garlic and let simmer for a minute. Then turn off heat. Add the chopped cilantro (coriander leaves) to the rasam.

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4. Now, you can turn your attention to making the rice. Rinse the rice, add enough water (a little less than double) and follow your microwave rice cooker’s instructions for the perfect, fluffy rice.

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While the rice is cooking, the flavors in the rasam and the beans will become more concentrated……..A perfect dinner on a winter night- steaming rice, with tangy rasam and spicy beans. The garlic flavors in the rasam complement the simple flavors of the beans usili…I had three helpings of this today!

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Moong Dal January 1, 2008

One of my favorite comfort foods is Dal- Chawal. I usually make yellow dal but the other day I felt like having sabat moong dal. I love green moong dal and most recipes I’ve seen use onion and tomatoes. While that tastes great, sometimes I just like to taste the dal without too much masala. I made this dal the other day and it tastes great with rice or chappati.

What You Need

• 2 cups of green moong dal
• 1 clove of garlic
• 1/2 a teaspoon coriander powder
• 1/2 a teaspoon cumin powder
• 1/2 a teaspoon turmeric
• 1/2 a teaspoon methi powder
• 4 cups of water
• Salt to taste

How its done

1. Rinse and drain moong dal
2. Heat the pan of a pressure cooker and add the moong dal to it. Toast the moong dal for a minute.
3. Finely mince garlic and add to the dal- add all ingredients, stir and cover and cook and until the cooker reaches a constant steam pressure, reduce the heat and cook for a further 6 minutes.
4. Once the steam in the cooker is completely released, open the lid and whisk the dal. If you want, you can do tadka- heat some oil, add cumin seeds, red chillies and add to the dal.

 

My 30 Minute Meal (Poriccha Kozhambu, Keerai Masial) December 13, 2007

The thing about Indian cuisine is that making a meal takes time- about an hour, at least. I mean, by the time you’ve pressure cooked the dal for a sambar or even plain dal, 20 minutes goes by and then you have to wait for the steam to dissipate before you can open the cooker. Just that one part takes time. One trick I learned from my mom is to always cook extra dal- free the excess for use at a later date when you won’t have the time. I’m a  big fan of time saving and quick cooking tricks and techniques- other than the stove, the freezer and the microwave are my favorite appliances in the kitchen. I use frozen vegetables for the most part, and when I do have to use fresh veggies, I microwave them to cook them in a short amount of time (another trick I learned from my mom). Also, the microwave rice cooker- all these with some simple recipes from my mom help me get dinner ready in 30 minutes or less. I made such a meal yesterday as I had only about that much time between getting home from work and getting to an appointment. My menu- Ma’s Poriccha Kozhambu and Keerai Masiyal with rice.

What you need: 

For Ma’s Poriccha Kozhambu :

• 1/2 a daikon radish,chopped in cubes (her recipe calls for  or a cup of chopped yam (Chena), which I didn’t have on hand)
• 1.5 teaspoon of tamarind concentrate
• 1/2 a teaspoon of turmeric
• 1.5 teaspoon of sambar powder
• For tempering or tadka-1 teaspoon of cooking oil, mustard seeds, methi seeds, curry leaves, 1 tablespoon of grated/desiccated coconut

For Keerai Masiyal:

• 1 Pkt frozen spinach
• 1 cup of frozen cooked toor dal
• For tempering, mustard seeds, urad dal, whole red chilli
• 1 teaspoon of cooking oil 

How it is done 

1.  Chop the mullangi/mooli/daikon radish into small cubes and put in a microwave safe container, add a little water, some salt and microwave for a 2-3 minutes
2. In the meanwhile, heat a saucepan, add the oil for tempering and add the mustard seeds. When they splutter, add the methi seeds, curry leaves and toast for a few seconds. Then, add the desiccated coconut and continue to toast till the coconut is a golden brown. Empty saucepan and keep the tempered masala aside.
3. Add the cooked radish to the saucepan, add some water and the tamarind concentrate and stir. Add the turmeric and let it come to a boil. While the radish is cooking, thaw the frozen spinach in the microwave.
4. Once the radish-tamarind mixture comes to a boil, add the sambar powder and salt and pepper and let cook for a few minutes covered so the flavors blend. 
5. Take another saucepan, and heat the oil and add the mustard seeds. When they start spluttering, add the urad dal and the “tear” the red chilli and add it too. When the urad dal is golden brown, add the thawed spinach, mix and cover to cook.
6. Microwave the frozen dal for a minute or so to thaw it. Now, you can use the microwave to cook the rice  (follow your microwave cooker’s instructions- mine takes about 12 minutes for 1 cup of rice).
7. The Poriccha Kozhambu should be almost done- adjust the salt and add the tempering you had kept aside earlier. If you want, you can add a bit of jaggery (about 1/2 an inch piece) now. Mix well and turn off the heat.
8. The Keerai should be almost cooked, but not fully done yet. Add the thawed dal, salt and let it all cook for about 5 minutes.

You’re done! Once the rice is ready, dinner is served!!