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| Rice with pigeon pea in coconut milk and bell pepper (capsicum) salad |
We usually cook the rice and serve with vegetables or curry. Today I am going to cook the rice with dried and split pigeon pea. The advantage is that the rice will be tastier by absorbing the flavors of the pigeon pea.
The pigeon pea is also known as kardis, nandolo in Malawi, gandule bean, tropical green pea, gandul or guandu in Latin America, kadios, Congo pea, gungo pea, gunga pea, fio-fio, mgbụmgbụ, no-eye pea, orhor dal in Bangla, toor dal and arhar dal in Hindi , toor dal in Marathi, togari bele in Kannada, thuvaram paruppu in Tamil, thuvara parippu in Malayalam, kandi pappu in Telugu, Behliang in Zomi / Mizo and mbaazi, and, in Tanzania, mzimbili mussa (Source: Wikipedia)
I served the pigeon pea rice with a vegetable salad.
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Rice with pigeon pea in coconut milk and bell pepper (capsicum) salad
Recipe summary
For
Rice with pigeon pea in coconut milk and bell pepper (capsicum) salad
Preparation time: 20 minutes Cooking time: 30 minutes Serves 4 1. Soak 100 grams dried split pigeon peas overnight.
2. Drain and add to a pan cover with fresh water and boil till the peas are soft. It might take as much as one hour. drain and set aside.
3. In a large saucepan heat the butter. (I used a non-stick wok.) Add 1 dry red chili broken into two pieces, 2” cinnamon broken , 5 cloves and 2 cardamom pods and fry for 30 seconds.
4. Add ½ tsp fennel seeds and 1 tsp cumin seeds and fry for 30 seconds.
5. Add 90 grams onion coarsely chopped and fry for 3 minutes and add 5 grams ginger, chopped fine, and 4 cloves garlic, sliced, and fry for 1 minute. 6. Add 10 curry leaves, 5 grams green chili, chopped finely and 3 grams red chili, finely chopped, and fry for 1 minute. 7. Add 90 grams tomato cut into cubes and fry for 3 minutes.
8. Add the boiled pigeon pea. 9. Transfer the contents of the wok together with ½ tsp turmeric powder, 1 tsp garam masala powder, 1 tsp briyani powder ½ tsp pepper powder and 2 cups washed long grain rice into the rice cooker 10. Add 4 cups water and ½ cup coconut milk to rice and mix well. You can add 1 table spoon of ghee or butter. 11. Switch on the rice cooker, the rice will be ready in 25 minutes. Preparation of Salad
Mix the salad ingredients consisting of 50 grams red capsicum, chopped fine, 50 grams yellow capsicum, chopped finely, 50 grams green capsicum, cut into small pieces, 80 grams tomato, cut into small strips lengthwise, 50 grams bean sprouts, 50 grams onion, chopped finely, 100 grams lettuce leaves or salad leaves cut into bite size pieces.
Salad dressing
Mix 2 tablespoon sesame oil, 1 tablespoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon pepper powder in a small bowl. Pour the salad dressing over the salad. Mix well.
Serve with pigeon pea rice.
Recipe follows in detail with pictures.
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Cooking time: 30 minutes
Serves 4
Ingredients
Main
100 grams pigeon pea
2 cups long grain rice
Others
90 grams onion coarsely chopped
90 grams tomato cut into cubes
5 grams green chili chopped finely
3 grams red chili finely chopped
10 curry leaves chopped
4 cloves garlic sliced
5 grams ginger chopped fine
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| Rice with pigeon pea in coconut milk and bell pepper (capsicum) salad |
1 dry red chili broken into two pieces
2" Cinnamon broken
1 tea spoon cumin
1/2 teaspoon Fennel
1 teaspoon biryani powder
1 teaspoon garam masala
1/2 tea spoon turmeric powder
1/2 teaspoon pepper powder.
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| Spices |
Soak the dried split pigeon peas overnight. Drain,boil and set aside.
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| Boiled pigeon peas |
Method
In a large saucepan heat the butter. (I used a non-stick wok.)
Add dry chili, cinnamon, cloves and cardamom and fry for 30 seconds.
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| Frying dry chili, cinnamon, cloves and cardamom |
Add onion and fry for 3 minutes and add ginger and garlic and fry 1 minute.
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Adding onion, ginger and garlic fennel seeds and cumin seeds
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Add curry leaves, green chili and red chili, and fry for 1 minute.
Add tomatoes and fry for 3 minutes.
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Adding curry leaves, green chili and red chili, tomatoes .
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| Stirring the ingredients |
Add the boiled pigeon pea.
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| Adding boiled pigeon pea |
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| Adding all items and spice powder to rice in the rice cooker |
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Transferred the contents of the wok and boiled pea to a rice cooker
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| Adding water and coconut milk |
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| Cooked rice |
Salad ingredients
50 grams red capsicum chopped finely
50 grams yellow capsicum yellow chopped finely
50 grams green capsicum cut into small pieces
80 grams tomato cut into small strips lengthwise
50 grams bean sprouts
50 grams onion chopped finely
100 grams lettuce leaves or salad leaves
Salad dressing
2 tablespoon sesame oil
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper
Preparation of Salad
50 grams red capsicum chopped finely
50 grams yellow capsicum yellow chopped finely
50 grams green capsicum cut into small pieces
80 grams tomato cut into small strips lengthwise
50 grams onion chopped finely
100 grams lettuce leaves or salad leaves
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| Red,green,yellow capsicum. tomato, beans sprout,onion and salad leaf |
2 tablespoon sesame oil
1 tablespoon apple cider vinegar
½ teaspoon salt
¼ teaspoon pepper
Preparation of Salad
Mix all the ingredients.
Mix all the salad dressing ingredients.
Pour the salad dressing over the salad. Mix well.
Serve with pigeon pea rice.
Mix all the salad dressing ingredients.
Pour the salad dressing over the salad. Mix well.
Serve with pigeon pea rice.
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| Bell pepper salad |
We had this rice with the salad and a very tasty potato curry. I will give the recipe for the potato curry later when I make it again. This time I did not take any pictures.
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| Potato curry |
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| Rice with salad and potato curry |
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