Southern Indian Vegan Lentil Rice

I was lucky enough to attend an Indian Vegan cooking class last Saturday night and this was one of the dishes that was cooked. The class was held at Govinda’s Restaurant in Elizabeth Street, Brisbane City, one of the oldest vegetarian restaurants in the country. When I worked in the city, I’d quite often go to Govinda’s for their very reasonably priced (and very tasty) vegetarian buffet, which is still going to this day.

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Ranchor is the chef-at-large, in more ways than one. An experienced chef having worked in many of the top restaurants in the world, Ranchor demonstrates this wonderful cuisine with a lot of interesting information on Indian culture and funny little stories along the way. The room was packed with people from all walks of life. Who doesn’t love an authentic Indian curry? He explained all the different spices and ingredients and their therapeutic qualities as well. The dishes that were cooked were this Vegan Lentil Rice (from the southern Indian region), a northern Indian Palak Tofu Masala Curry (spinach) and vegan Katchoris (similar to a samosa). All very delicious.

Up until a couple years ago, I always ground my own Indian spices. I was the only one who ate spicy food so didn’t think it was economical. I did pick up a couple spice mixes from the cooking class and there’s just nothing like it. That aroma that wafts through the house as the spices are roasting, then you grind them. I’ve had this rice dish every night since Sunday and I just love it. I think I might be incorporating a few Indian, if not vegan, dishes into my weekly menu plan.

Don’t think you have to go out and buy a cupboard full of spices either. Chilli, coriander seeds, cumin, cinnamon and turmeric are the most common Indian spices. Buy small packets of some of the other spices every other week if you’d like to start making authentic Indian dishes or a good http://www.arquideas.net/users/vhealthportaldrugstore curry paste or powder does just as well.

Southern Indian Vegan Lentil Rice

• 2 cups basmati rice (or long grain rice – washed 3 times and left to soak for 15 minutes) *
• 2 cups water
• 1/2 cup brown lentils (soaked – I used a 400gm tin)
• 1 tbs coriander seeds
• 1 tbs Urad dahl (raw)
• 1 dried chilli (I omitted and used a fresh green chilli, seeds removed and finely diced)
• 1 small stick cinnamon (or 1 tsp ground cinnamon)
• 3 cloves
• 1/4 tsp asafetida
• 1/2 tsp turmeric
• 10 curry leaves
• 1/2 cup nuts of your choice (I used macadamia, dry roasted)
• 2 carrots, peeled and diced
• 1 400gm tin diced tomatoes
• 1/2 cup peas (I used a 400gm tin)
• 1/2  tsp tamarind paste (I didn’t have any so substituted with 2 tbs lemon juice)
• 1/2 tsp fenugreek seeds (I didn’t have any so omitted)
• 2 tbs extra virgin olive oil for frying
• 2 tsp salt
• 1 tsp sugar
• coriander leaves to serve

1. Dry roast, in a pan without oil, fenugreek, coriander seeds, Urad dahl, red chilli, cinnamon and cloves until all ingredients become aromatic. Then add curry leaves, asafedtia and grind to a course powder. (I ground them in a mortar and pestle.)
2. Boil the lemon juice with the 2 cups of water in a pot with 1 tsp salt and turmeric.
3. Add tomatoes, carrots, peas, green chilli and ground spices and boil for 3 minutes.
4. Heat oil in another pot and stir fry rice and lentils for 3 minutes.
5. Add roasted nuts to rice mixture and merge with the boiling vegetables.
6. Turn heat to lowest point and cover pot with a tea towel. Replace lid and ensure that tea towel isn’t touching flame or element on stove top. Do not remove lid for 15 mins.
7. After 15 minutes, remove from heat, unopened for another 15 mins.
8. Rice will have absorbed all of the cooking liquid and become fluffy. Separate with a fork to fluff up.
9. Garnish with coriander leaves and serve.

(* I have never washed rice before in my life but thought I’d follow the recipe to a tee.)