• Choose a category
• All
• Classic-Fiction

5. Garnish with cilantro, peanuts, and coconut, if desired.

NUTRITION INFORMATION PER SERVING:

Calories: 138; Total Fat: 4 g (Saturated Fat: 4 g);

Carbohydrate: 22 g; Protein: 3 g; Fiber: 1 g;

Sodium: 350 mg

TAMARIND RICE MASALA

MAKES: 1 cup masala

For best results, use dry reconstituted tamarind sauce for this masala. Although some people use tamarind paste, I feel the dry tamarind gives a better color and flavor. This is enough masala for 3 to 4 recipes.

⅓ cup coriander seeds

⅓ cup sesame seeds

5-8 dried red chiles, or to taste

¼ cup canola or vegetable oil

1 teaspoon mustard seeds

⅛ teaspoon asafetida

½ teaspooon cumin seeds

½ cup (split, hulled) chana dal

8-10 curry leaves, chopped

1½ cups tamarind sauce (page 25)

¼ teaspoon turmeric

5 teaspoons salt

1 tablespoon brown sugar

1. Heat a small fry pan on medium heat. Dry-roast coriander seeds, sesame seeds, and red chiles for 2 to 3 minutes until the sesame seeds are light brown. Transfer to a plate and cool to room temperature.

2. In a spice grinder or a small blender jar, grind sesame seed mixture. Set aside.

3. Heat oil in a skillet on medium-high heat. Add the mustard seeds, and cook for a few seconds until mustard seeds stop popping (use a lid to prevent seeds from popping out). Add asafetida, cumin seeds, chana dal, and curry leaves, and cook for a few seconds. Add tamarind sauce and cook for about 10 minutes. Stir in the sesame seed mixture, turmeric, salt, and brown sugar. Cook until most of the water is evaporated, 12 to 20 minutes, stirring frequently and adjusting heat as needed. The masala is ready when the oil rises to the top. Cool to room temperature and store in a bottle. Store in refrigerator for up to 6 months.

GF, LF

Lemon Rice Noodles

Neembu Savai

PREP: 10 minutes

COOK: 10 minutes

MAKES: 6 servings

SERVING SIZE: 1 cup

Rice noodles make this dish particularly easy and quick to make. Chana dal and peanuts add a nice crunchy texture to the soft noodles. Dried rice noodles are readily available at most supermarkets, but if you can find refrigerated rice noodles (commonly sold at Asian grocery stores), use them. They add freshness to this bright yellow, tart dish.

½ package of rice noodles (8 ounces), or fresh

(refrigerated) rice noodles

1¼ teaspoons salt, divided

2 tablespoons canola or vegetable oil

1 teaspoon brown mustard seeds

3 tablespoons (split, hulled) chana dal

8-10 curry leaves or 2 tablespoons cilantro,

chopped

2-3 dried red chiles

¼ teaspoon turmeric

2 tablespoons lemon or lime juice

¼ cup roasted Spanish peanuts, optional

1. Break the noodles into 2-inch pieces. In a large skillet, boil 12 cups (3 quarts) water. Add 1 teaspoon salt. Add rice noodles. Return to a boil and cook for about 3 minutes until the noodles are cooked. Drain the water. Set aside. (If using fresh rice noodles, cook for only 20 seconds and drain.)

2. In a separate skillet, heat oil on medium-high heat. Add mustard seeds, cover with lid, and cook for a few seconds until the seeds stop popping. Add chana dal, curry leaves, and dried red chiles. Cook for a few seconds, until the chana dal is light brown.

3. Add the noodles, turmeric, and ¼ teaspoon salt. Stir well to coat the noodles. Cover and steam through.

4. Remove from heat, cover, and let sit for 10 minutes. Stir in lemon juice. Transfer to a serving bowl and garnish with peanuts, if using.

NOTE: These noodles are great at room temperature. If refrigerated and you wish to reheat them, for best results add more lemon juice, to taste.

NUTRITION INFORMATION PER SERVING:

Calories: 198; Total Fat: 5 g (Saturated Fat: 0.5 g); Carbohydrate: 35 g; Protein: 2 g; Fiber: 1 g;

Sodium: 295 mg

GF, LF

Chickpeas and Rice Noodles

Chane Aur Savai

PREP: 10 minutes

COOK: 10 minutes

MAKES: 6 servings

SERVING SIZE: 1 cup

Make this one-dish meal when you’re in a hurry. Using rice noodles and canned chickpeas makes it remarkably quick and simple.

½ package (8 ounces) dried rice