Thursday, October 21, 2010

Lemon rice with cucumber and tomato salad

Still had a bunch of stuff in the fridge after making the lentil soup the other night, so Indian seemed like the easiest way to use it up.  I nearly went with Greek again but figured I should make something different for variety.  Both of these recipes are in Healthy South Indian Cooking by Vaivaran and Marquardt, but I had to make some adjustments to their recipes based on what I had (e.g. no cilantro).  It went about like this:

Lemon rice:
2 cups water
1/2 cup dry yellow split peas
1 cup water
2/3 cup jasmine rice
1/4 cup lemon juice
1/2 tsp salt
1 tsp turmeric
2 tbsp canola oil
4-6 curry leaves
1 tsp black mustard seeds
1 tsp urad dal
1 tsp chutney powder

Bring two cups of water to a boil.  Add yellow split peas, stir, cover and simmer on medium heat until tender, about 20-25 minutes.  Drain and set aside.

Next, bring 1 cup of water to a boil in a separate pot and add rice.  Cover with a tight-fitting lid and cook on medium-low heat for 12-15 minutes or until all water has been absorbed.  Fluff with fork and set aside.

In a small bowl, combine lemon juice, salt and turmeric and set aside.

A few minutes before the yellow split peas finish cooking, heat oil in another small pot over medium heat.  As soon as it is heated, add curry leaves, mustard seeds and urad dal.  Cover loosely and cook until mustard seeds begin to pop and urad dal turns brown. 

Add the drained yellow split peas to the aromatics, stir well and cook for another 2-3 minutes.  Add the lemon juice mixture and chutney powder and stir well.  Add the rice, stir and remove from heat.

After making the lemon juice mixture and sticking that in the fridge, I still had a few minutes of down time from the rice, during which I made the accompaniment.

Cucumber and tomato salad:
Half of one large tomato, diced
Half of one large cucumber, peeled, seeded and finely chopped
1 cup plain low-fat yogurt
1/2 tsp salt
1 tsp cumin
1/2 tsp pepper
1 green onion, chopped

Combine all ingredients except the green onion in a mixing bowl.  When ready to serve, garnish with chopped green onion.

I served Steve with the items side-by-side and stacked mine.  As far as I can tell, it turned out well both ways.  And Steve was pretty hungry by the time it hit the table, so I didn't have to package a ton of leftovers.  This was pretty much how I ate all summer in 2006, when I started training for my first half- and full marathon.  Would that I could be so skinny again!  Well, hopefully I'll be upping my weekly mileage pretty soon to get ready for a spring half, which should help.  And I plan to keep eating healthy at least until Thanksgiving arrives.

Speaking of which, I'm pretty hungry now...Hungry enough to eat a deep-fried Snickers bar, which I've never done before...maybe this year I'll make it to the State Fair?

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