Rice with Moong Dal and Spiced Buttermilk

The recipe featured here, for rice with moong dal and spiced buttermilk, beats both the curry and the chickpea dumplings in terms of flavor, although it takes a little bit more time and effort to prepare. The flavor of this is so unique and wonderful – its warm, savory, comforting, just a little spicy, and satisfying on every level. Making the spiced buttermilk was like an experiment in chemistry, as you start with just yogurt, water, a minimal amount of spices, and some curry leaves, and you end with a spicy, yellow, thickened milk that you could use in a number of ways. Paired with the complex yet gently spiced rice and lentils, its a completely satisfying eating experience, at least in my book. I encourage you to check this book out, especially if you’re looking for recipes that will give your attempts at this complex cuisine that extra punch of authenticity. Need further convincing? Just give this rice a try, and then make your decision.

Rice with Moong Dal and Spiced Buttermilk

Serves 4 as a side.

For the rice:

• 1 c. basmati rice
• 1/2 c. moong dal (tiny green pulses, split)
• 2 1/2 c. hot water
• 1/2 stick butter
• 3 in. cinnamon stick
• seeds from 3 cardamom pods
• 3 cloves
• 12 black peppercorns
• 1/2 tsp. cumin seeds
• 1 small onion, diced
• 1 clove garlic, minced
• 2 small green chiles (Indian), sliced
• 10 curry leaves
• 1/2 tsp. turmeric
• 1 tsp salt

1. Rinse rice and dal, then soak in warm water for 20 minutes.  Melt butter over low heat.  When it foams, add all whole spices and cook for 1-2 mintues, stirring, until spices are fragrant, but not beginning to burn.  Add the onion, garlic, chiles, and curry leaves, and cook until onion has softened.  Add turmeric, cook for 30 seconds, then add 2 1/2 c. hot water, salt, rice, and dal.  Increase heat to bring to a boil, then reduce heat and simmer, covered, for 25 minutes, until rice has absorbed all water.  Set aside, removing any whole cloves you can see .

For the spiced buttermilk:

• 1 clove garlic, peeled
• 1/2 inch ginger, peeled and cut into chunks
• 1 green chili, roughly chopped
• 1/2 tsp salt
• 1/2 tsp cumin seeds, divided
• 6 oz. plain yogurt
• 1 tsp chickpea flour
• 1/4 tsp turmeric
• 1/2 tsp brown sugar
• 1 branch curry leaves (about 15-20 leaves)
• 1 TBS canola or peanut oil
• 1/4 tsp mustard seeds
• pinch fenugreek
• 2 cloves
• 1/4 tsp asafoetida
• cilantro (optional)

1. Crush garlic, ginger, chiles, 1/4 tsp cumin seeds, and salt into a paste using a mortar and pestle.  Blend yogurt with 1 1/2 c. water on high speed.  Pour off 1/2 of the yogurt mixture, and add the chickpea flour to the remaining yogurt.  Blend, then add the reserved yogurt back in, along with the turmeric, brown sugar, and chili-garlic paste.  Blend until smooth.
2. In a large saucepan, heat oil over low heat.  Add mustard seeds, 1/4 tsp cumin seeds, fenugreek, and cloves, and cook for 1 minutes.  Add asafoetida and cook for 30 seconds more.  Add yogurt mixture, cilantro and curry leaf branch, then cook, stirring frequently, for about 10 minutes.  Serve in a pitcher to be poured over rice and moong dal.