Don't we all have that one really colourful friend whose very presence brightens our day? Mine is a curly dark headed free spirit. I have learned a lot from her. How to simplify. How to celebrate the moment. How to see the silver lining and not the cloud. How to make a banquet out of a paupers pantry.
In centuries past she would've been a gypsy. She loves the nomadic lifestyle. And she loves India. She was married in India. It is this passion which has caused her to take tours to India for many years. And not simply a tour to see the country but a tour to taste it. She does tailor made cooking, crafting, shopping tours. For the adventurous who are prepared to get their hands dirty and their feet unsandalled this is a unique way to experience a country. I love having her in my kitchen. She can really make delicious dishes out of scraps. She is a nomadic masterchef. Her life and outlook is as spicy as the exotic aromas of India.
This week for @lenasveganliving my contribution to her #fruitsandveggiesmonday is one of my own dishes, with the flavours of India. It is the one vegan dish that is a weekly feature on the Buckaroo menu. And a vegan dish my husband really enjoys. Lentil Biryani.
Rice and lentils are staples of India. A good portion of the country is poor and live on homemade flatbreads with their protein largely coming from the lentils dishes. Rice makes up the bulk of their food. Spices and vegetables give some variety to each meal.
My general rule is that all grains and legumes get soaked. There are a number of reasons for this, as I've mentioned before. It speeds up the cooking process. The soaking makes the final dish more readily digestible and many with gut issues will benefit by simply soaking (and rinsing after) their grains, legumes, nuts and seeds. But there's a very important reason to soak. Rice, in particular, has the highest levels of arsenic than any other cereal. Yip. You read correctly. Soaking combats that hazardous part of the rice as the arsenic is released into the water which is then washed away. Each item requires a different soaking period but for the lentil biryani I soak overnight then rinse well in the morning.
LENTIL BIRYANI RECIPE:
2 cups brown lentils
2 cups brown rice
2 onions chopped
2 to 4 cloves garlic
1 teaspoon salt
2 - 3 tablespoons coconut oil
LENTIL BIRYANI SPICES
2 - 3 star aniseed pods
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon ginger powder (or a few slices of fresh ginger root)
1 teaspoon cinnamon (or half dozen cassia sticks)
1/4 teaspoon cayene (more if you like it hot!)
1/2 teaspoon cloves
1/4 teaspoon nutmeg
6 cardommon pods
2 bay leaves
Fry your chopped onion in a hot pan with the coconut oil. Once sauteed add the crushed garlic and all the spices. Here's a trick out of India; Don't stir, simply drop the lid on the pot and leave for one minute for all the flavours to penetrate the onion. Open the pot and stir. Add more coconut oil if necessary.
Add the soaked lentils and rice. Stir to mix together. Pour cold water in. It should be enough to cover to a centrimetre or two over the ingredients. Add the salt and bring to the boil.
Now once boiling I turn down my heat and simmer for 10 minutes then I add it to my hotbox. This is the most incredible African invention which saves money (ie gas) and keeps your food hot all day. For those who don't have one you need to simmer for about 40 minutes. Once the water has cooked away and your lentil biryani is puffed you can eat it!
My nomadic friend says that India is Unforgetable, Unique and Touches ones heart like few places. This lentil biryani is also a dish that ticks all the right food boxes, for me. You can serve it as the main meal, which we do. With a dash of coconut cream and piles of freshly chopped coriander it really is a poor mans meal which is fit for a prince!
