The SAVEUR 100
(Spiced I? ice u ith Green Peppers and (Jasheu s)
M AVALLI Tifhn Rooms calls this a vangi (c~ plant) dish, but the cooks make it with green peppers instead. Sec 1HI~ PANTRY, page 53, for a source for hard-to-find ingredients.
1' ba/I tamarind pulp 1 `/~ cups hasmati rice, rim e~/ ueIl `/4 cup i'egetab/e oil 1 ½ tsp. chana dal (hulled split dried small chickpeas), soaked /~ir 2 hours. then drained thoroughly ½ tsp. brown mustard seeds 1 clip ,~lii unsalted casheu `s 2--~ serrano chi/es, stein med and thinly sliced 8 fresh curry lea i es I green bell pepper. stemmed, seeded, and cult into large dice 1 cup frozen /)eas Pinch ground lu/rn/eric 3 tbsp. langu bhath powder 1-2 tbsp. Ja~ç(çei~v (Indian hrou `ii sugar) Salt
1. Put tamarind into a medium bowl, add ½ cup warm water, and use your fingers to help dissolve some of it. Let soak for 5 minutes, then use your fingers to dissolve more of the softened tamarind. Strain juice through a sieve into a small bowl, pressing on any remaining pulp. Set juice aside, discarding solids.
2. Put rice into a medium pot, add 2 cups water, and bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender, 15 minutes. Remove pot from heat and let rest, undisturbed, for 10 minutes.
3. Heat oil in a medium pot over medium heat. Add chickpeas and fry until lightly browned, 3-5 minutes. Add mustard seeds and fry until they begin to pop. Add nuts, chiles, and curiy leaves and fry, stirring often, until nuts are golden, 6-8 minutcs~ transfer to a bowl. Add peppers to pot and fry until tender, about 5 rninutcs. Add p~~IS and turmeric and cook until peppers arc soft, 3-5 minutes. Add vangi hhath powder, jag crv, and salt to taste; fry for 2 minutes. Stir in nut mixture and rice, then tamarind juice, and cook until rice is hot. Adjust seasonings.