Recipe: Indian-Style Risotto (pressure cooker or saucepan)

INDIAN-STYLE RISOTTO

1/2 cup split yellow mung beans
1 1/2 cups basmati (or long-grain rice)
1 tbsp ghee or corn oil, divided use
1 jalapeno pepper, minced
1 tsp cumin seeds
1/4 tsp asafetida* (optional)
1 small cauliflower, trimmed cut into florets
6 cups water, divided use
1/2 tsp turmeric
1 1/2 tsp salt, divided use (or to taste)
1/2 cup frozen baby peas
chopped fresh cilantro (to taste)

Combine beans and rice in a large bowl. Rinse well and drain.

Heat 1/2 tablespoons of the ghee or oil in a pressure cooker. Add jalapeno and cumin; fry until seeds darken a few shades.

Add asafetida if desired, fry 5 seconds.

Add beans and rice and cauliflower; stir-fry about 2 minutes.

TO COOK IN A PRESSURE COOKIER:
Stir in 4 1/2 cups water, turmeric and 3/4 teaspoon salt. Lock lid in place and bring to pressure over high heat. Lower heat slightly. but enough to maintain pressure, cook for 6 minutes. Reduce pressure by the quick-release method (running cooled water over pressure cooker) and remove lid. Gently stir in remaining 1 1/2 cups water, baby peas, the remaining 3/4 teaspoon salt. Place cooker over moderate heat for about 1 minute to warm peas and to allow grains to continue to absorb liquid. Fold in cilantro. Drizzle with remaining ghee or oil.

TO COOK IN A SAUCEPAN:
Stir in 4 1/2 cups water, turmeric and 3/4 teaspoon salt; bring to a boil, stirring frequently, for 30 to 45 minutes, or until rice and beans are tender and liquid is absorbed. (Add more water if necessary.) Fold in cilantro and drizzle with remaining ghee or oil.

*Asafetida is an Indian spice with a garlic-onion flavor.

Servings: 6
Source: Vegetarian Times; March, 1994