Brown Rice Salad

Ingredients

• 1/2 cup brown basmati rice
• 2 tbsp chana dal (bengal gram)
• 1/4 cup bell pepper, cut into fine cubes
• 1 carrot, julienned (cut into 1-ich thin strips)
• Cauliflower or broccoli flowerets, a few
• 1/2 cup onion, finely chopped
• 1 tbsp, mint or cilantro (coriander) leaves, finely chopped
• 1 small bay leaf
• 2 cardamom pods
• Turmeric powder, a pinch
• Cinnamon powder, a pinch
• 1/2 tsp garam masala powder
• 1/2 tsp dhania-jeera powder (cumin-coriander)
• Red chilli powder, a pinch (adjust to taste)
• 1-2 tsp lime or lemon juice
• Salt to taste
• 4-5 tsp vegetable oil
  

Preparation

1. Pressure cook the brown basmati rice with 1 1/4 cups of water, salt, and cardamom for about 15 minutes. Also cook the chana dal in the pressure cooker in a small container at the same time. Brown rice takes longer than white rice to cook.
   
   
2. Microwave the carrots and cauliflower with a little salt and water (sprinkle a few drops) for about 2 minutes or until tender.
   
   
3. Heat oil in a wide and shallow skillet. Add the bay leaf and brown a little. Add the turmeric, cinnamon, garam masala, and cumin-coriander powders and fry for a second. Add the red chilli powder. Add the onions and bell-pepper and some salt and stir-fry on medium-high heat until tender.
   
   
4. Add rice and chana dal and saute for 2-3 minutes.
   
   
5. Remove the brown rice salad from heat and let cool a little.
   
   
6. Add the lime juice and garnish with chopped mint or cilantro.
   
   
7. Serve the brown rice salad warm and either plain or with pappadums and some yogurt.

Related Recipes

• Carrot Salad
• Okra Raita
• Coconut Rice
• Salads and Raitas
• Rice Recipes
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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