Day Two

This is an Indian Dish that I made while Jillian and Bruce were visiting-they loved it. It has lots of flavor and is pretty quick to make. Goa is a region in India. I wish everyone lived here in College Station where it is so easy and cheap to cook like this. For those of you that do...get your spices at HEB in the bulk section. Buy your Basmati Rice at Sam's-it comes in a 15 pound burlap bag with a zipper and cost about $12.99. Also for College Stationites, we have the 99 cent store that gets two shipments a week of fresh vegetables and fruits-buy your coconut milk there too. There is also a gas station on Old College at the stop light before you get to J Cody's that has an amazing Indian store in the back. You can find the red lentils there or at the Farm Patch or in the bulk section of HEB. One whole day without sugar, dairy, meat, caffeine, or glutten and I am feeling great-just a slight headache last night-so far so good!

Black-Eyed Peas in a Spicy Goan Curry

2 15oz cans black-eyed peas, drained

2 T olive oil

1 yellow onion, finely chopped

1 t ground coriander

2 large cloves fresh garlic-crushed

1 t fresh ginger root-crushed in garlic press

1 t ground turmeric

1/2 t cayenne

1 t cumin

1 tomato finely chopped

2 cups red lentils

4-5 cups water

1 t salt

1 15 oz can coconut milk

2 T minced cilantro

2 T fresh lemon juice

In a large saucepan, heat the oil over medium heat and sauté the onion until it turns dark brown, about 8 minutes. Add the coriander, garlic, ginger, turmeric, cayenne, and cumin and stir for 2 minutes. Add the tomato and stir over low heat until it disintegrates. Add the red lentils and mix well. Pour in the water, add the salt and bring to a boil. Turn the heat down to low, cover and simmer until the lentils are cooked through, about 20 minutes. Add more water to lentils if necessary. Add black-eyed peas and coconut milk. Simmer uncovered for another 8 to 10 minutes, allowing the flavors to come together. Add the cilantro and lemon juice, simmer 1 minute more, and remove. Serve hot over rice.

Lentil-Rice Pilaf

1 1/2 cups Basmati Rice

1/2 cup red lentils

2 T olive oil

1 t cumin seeds

1 yellow onion chopped

2 small serrrano chiles, deseeded and finely chopped

4 cups hot water

1 tomato chopped

1 1/2 t salt

Make the takda(a basic Indian method for transferring the flavor from spices to food. First, the spices are added to very hot oil. The sizzling infusion or tadka is then used to flavor the dish.) Heat the oil in a large stockpot over high heat. When it begins to smoke, add the cumin seeds, covering with a lid. After the seeds are done sputtering, add the onion, chiles, and sauté over medium heat until the onions turn golden brown.

Add the rice and lentils, and stir gently until all the rice is coated with the oil. Add the water, tomato, and salt and stir well. Bring to a boil, cover, and turn the heat down to lowest setting. Cook, covered for 15 minutes. Remove from heat and let the pilaf sit, covered for another 5 minutes. Do not open the lid during the cooking time or resting time. Fluff with a fork and serve.