I recently went to India and took a Cooking Class in Pushkar. She gave me recipes for Dal, Vegetable Rice and Aloo Paratha. If you find yourself in the area (which you should if you go to India and you should go to India) you should take the class–a lot of ‘should’s in there, but it’s true. You can ask her to teach you different things but I asked for her favorites.
I worry I won’t be able to make any of these for a long time, since I probably won’t be able to find most of the spices in Korea. Hopefully in America I can! Or if I’m really desperate I’ll order from India (maybe even the girl who did my class–her mom makes spices to sell and they haven’t started shipping yet but I bet it could be lucrative! People who go could order more and they are the highest rated on TripAdvisor so people who just read about the class could want to order.
This post will be a bit different from my original ones as I have some step-by-step photos (blurry because it was dark in the kitchen) and no photo of the finished product (I ate it too fast).
- 2 TBSP oil
- 4 curry leaves
- 1 cardamon pod
- 1 tsp black cumin
- 4 black pepper pods (not ground)
- 1/2 red onion, chopped
- 100 g rice, washed 2x
- 150g water
- fresh green peas
- cauliflower, chopped
- any other vegetables you want–about the amount of your cupped hands
- 4 TBSP oil
- 1 cinnamon sick (about 1/2 inch)
- 1/2 tsp curry leaf
- 1 tsp red chili powder
- 2 tomatoes, diced
1) For the rice: add oil to a pressure cooker (or rice cooker)
2) When hot, add the curry leaves and cardamon.
4) Add the onion and cook until it turns light pink.
5) Add the rice, water and salt to taste.
6) Steam until completed.
8) In another pan, add oil.
9) When hot, add the cinnamon and curry leaf.
10) Add the vegetables, chili powder and 1/4 cup of the vegetable water.