This dish conjures up memories of summer evenings in our apartment in Southern India. A cool breeze wafts through the air and causes the coconut leaves to gently sway, the sky takes on a hazy pinkish tinge, and a generic murmur emanates from neighboring households as people return home from work. It’s the perfect time to make a dinner that is satisfying and simultaneously energizing.
Many of the steps in this recipe can be prepared in advance. It also stores well in the fridge once made. In addition to the combination mentioned in this recipe, the savory white peas curry can be eaten with bread, or even with hashbrowns or vegetable patties. The rice upma can be eaten with spicy tomato chutney or a tamarind and ginger chutney.
Ingredients for the recipe can be bought from any Indian store, or big grocery stores like Safeway or Whole Foods Market.
Savory White Peas Curry with Rice Upma
Serves 4
Ingredients for Savory White Peas Curry:
- 2 cups dried white peas
- 1 small onion, peeled
- 1 small tomato
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp ground hot red chili powder
- 1 tsp black mustard seeds
- 1 tbsp vegetable oil
- Salt to taste
Directions:
- Soak the dried white peas in cold water overnight.
- Cook the peas in a pressure cooker, or in a pot with salted water. Drain well and set aside.
- Blend the raw onion, tomato, cumin powder, coriander powder, and hot red chili powder with some water to a smooth paste. Set aside.
- Heat the mustard seeds in oil till the mustard start sputtering. Reduce heat and add in the cooked white peas and the curry paste. Mix well. Add sufficient water to cover the peas.
- Let the mixture simmer for 20-30 minutes till the curry reaches an appealing serving consistency. Season with salt and remove from heat.
Serve warm.
Ingredients for Rice Upma (Arisi Upma):
- 2 cups raw white rice
- 0.5 cup dried split yellow pigeon peas (toor dhal)
- 6 dried red chilies
- 1 tbsp black mustard seeds
- 1 tbsp dried split white lentils (urid dhal)
- 1 tbsp dried split chickpeas (channa dhal)
- 1 pinch asafetida powder (hing)
- 8 tbsp vegetable oil
- Salt to taste
Directions:
- Soak the raw rice, split yellow pigeon peas, and red chilies in cold water for 20 minutes. Drain. Grind while still moist to a coarse powder.
- Heat the mustard seeds, split dried chickpeas and white lentils in oil till the mustard start sputtering, and the lentils turn golden brown. Remove from heat and set aside.
- Bring 5 cups of water to boil in a pot.
- Add in the vegetable oil and asafetida powder. Reduce heat to low, and scoop in the coarse rice mixture. Stir gently to remove lumps.
- Cover the pot partially so the rice mixture can cook. Stir the mixture occasionally as it bubbles. The mixture will take approximately 10 minutes to fully cook.
- Season with salt and remove from heat.
- Add in the mustard seeds and fried lentils, and mix well.
Serve warm.
This is a moderately difficult dish for a novice, but it gets easier to prepare with practice. You'll find your efforts are worth it when you have had your first taste of the delicious savory white peas curry with rice upma. Enjoy!
Janani Mohanakrishnan - Writing is a passion of mine! I hope my articles stimulate your interest, and help you create fun and memorable experiences.
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