Plantain Rice

This plantain rice recipe comes from my mother's kitchen and obviously is a favorite of mine. :) This one is simple and quick yet yummy. This rice dish uses a spicy lentil - coconut powder that can be prepared ahead and refrigerated. We use a slightly different version of this powder but I simplified the ingredients to suit kids' palates. It is usually used to go with plantains, potatoes and eggplant. However it works fine with most of the vegetables.

Ingredients for 4 Servings:
1 cup Basmati rice / Sona Masuri rice (Any rice that doesn't turn mushy after cooking can be substituted.)
1 plantain - peeled and cubed
1/8 tsp turmeric powder
1 Tbsp chana dal / Bengal gram
1 Tbsp urad dal / skinned, split black gram
3 Tbsp grated, dried coconut
5 - 6 red chillies (Adjust the quantity as preferred.)
Salt to taste
Juice from a small lime (optional)
For tadka:
2 -3 Tbsp oil / ghee, 1 tsp mustard seeds, 1 tsp urad dal/ skinned black gram, 1tsp chanadal / Bengal gram, few curry leaves

Preparation:
1. Wash the rice and drain. Add 2 cups of water and pressure cook. Let cool.
2. Pressure cook the plantain cubes adding turmeric powder and about a cup of water. They should be firm and not turn mushy. Drain and keep aside.
3. Toast on medium flame 1 Tbsp each of chanadal and uraddal until they start turning reddish. Then add the red chillies and toast for few seconds. Turn off the stove and let cool. Grind together finely the toasted ingredients and coconut in a mixer.

Method:
Heat oil in a saute pan and add the tadka ingredients. When mustard starts to pop, add the cooked plantain cubes, ground powder and salt. Saute for a few seconds until the cubes are coated well with the powder and then add rice. Mix well and turn off the stove. Next add the lime juice if using and mix one more time.

Check here to find out what the other marathoners participating in this BM are cooking.

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