Cooking shows on PBS are a favorite way for me to relax, gain more recipe inspiration and learn additional cooking skills. When Hippocrene Books asked me to do a post featuring a recipe from the newly released cookbook from Healthful Indian Flavors with Alamelu, I was delighted. In each episode Alamelu takes the mystery out of authentic Indian cooking. Since we are so close to Thanksgiving, I am featuring a side dish from her new book. It was tough to choose from all the delicious looking options. I decided on the Chickpea and Apple Rice dish. This recipe calls for 2 tablespoons of fresh ginger which you all know is one of my favorites. The only ingredient I was missing was urad dal. Fortunately, her book includes suggested substitutions, in this case, cumin seeds, that I have. I added in some wild rice to add to its seasonal appeal. This recipe came together easily for a weeknight meal and my family loved it. I look forward to sharing this healthy dish with our holiday guests.
And as a token of my thanks to all of you, I am offering a giveaway in conjunction with Hippocrene Books. Please comment below mentioning your favorite Indian dish, or one you want to try to make and one lucky winner will receive Alamelu's book, Healthful Indian Flavors! The winner will be selected on November 24th. Keep this book in mind when you are holiday shopping for your friends and family. They will appreciate the 120 easy-to-follow recipes from appetizers, soups, curries and other vegetable rich dishes.
Chickpea and Apple Rice
Recipe from Healthful Indian Flavors with Alamelu reprinted courtesy of Hippocrene Books. Inc.
- 1/2 c basmati rice
- 1 T oil
- 1 T unsalted butter
- 1 whole dried red chili pepper
- 1/2 tsp black mustard seeds
- 1/2 tsp urad dal
- 1 c canned chickpeas, drained and rinsed
- 1 c peeled and finely chopped Granny Smith apples
- 2 T grated fresh ginger
- 1 tsp minced fresh green chili peppers
- 1 T fresh lemon juice
- 1/2 tsp ground tumeric
- 1/2 tsp salt
Rinse and drain rice 2 to 3 times with warm water, until water runs clear. Cook basmati rice in 1 cup of warm water in a rice cooker or on stovetop. Transfer to a bowl. Fluff rice gently to separate the grains. Set aside
Heat oil and butter in a skillet over medium-high heat. When the oil is hot but no smoking, add red chili pepper, mustard seeds, and urad dal; stir until mustard seeds start to pop and urad dal is golden.
Add cooked rice, chickpeas, apple, ginger, green chili pepper, lemon juice, turmeric, and salt. mix well and cook over medium-low heat for 1 or 2 minutes.