Recipes

Papuanum -- a type of Rice with Dhal… from South India
- Suri Pola '06 (from Mrs. Laxmi Pola)

Ingredients:
2 cups long grain rice
½ cup flat dhal*
3 tbsp canola oil
½ tsp cumin seed*
¼ tsp mustard seed*
1 1/2 tsp sesame seed* (or more)
1 chopped green chili
1 large onion cut into halves or quarters (not chopped)
4 halved curry leaves* (carvepac)
1 small potato cut into 1" cubes
1 small garlic clove, chopped
a few cubes of ginger chopped
3 cups cold water
1 ½ tbsp salt
½ tsp coriander powder (from ground coriander seeds)*
*=obtainable at your nearest Indian grocer :

Directions:

*Ahead of time: soak dhal and rice in a bowl for 30 minutes
At stove 8 add oil to a large pot and add all seeds, then chili, then onion, curry leaves, potato, and ginger-garlic gradually.
Let cool down to avoid burning (LO)
Now wait 3 minutes and then add 3 cups cold water
Add salt, bring stove to 6 wait two min, occasional stirring
Turn to 9, continue to stir occasionally and after a few minutes it will come to a steady boil.
This is when you add the drained dhal and rice
Now cover but letting the air pass through the lid to avoid a spillover
Bring stove to 8 and just 45 seconds later, add the coriander powder
Stir every few minutes with the pot semi-covered in between stirrings
When you can see the rice and a lot of the water gone, turn the stove to 5 and semi-cover for a few minutes.
When most of the water is gone, stir and cover fully, reduce to LO and stir and turn off when ready (few minutes)
Total cook-time is 25-30 minutes.
Take pot off stove after 2-3 minutes and put on hot pad and serve hot!