- 1 pkg (1 lb) red mung beans or blackeyed peas, dry *
- 2 qt. _unsalted_ vegetable stock or water -- (2 to 3)
- 1 medium onion, diced
- 2 dried chipotles, crumbled
- 1 bay leaf
- 2 tsp. vindaloo seasoning, or more (taste as you add--it's an intense flavor.)
- green cayennes to taste, diced
Part two: - 1 tsp. satay seasoning, or to taste (Penzey's is lovely!)
- 1 can tomatoes, drained and coarsely chopped
- 1 medium to large green pepper, cored, seeded and chopped
- 1/2 c. millet
- 1/2 c. bulghur
- 1/2 c. brown rice
- additional liquid as needed--see below
- mushroom soy sauce to taste
- OR- plain soy sauce and half a minced shiitake mushroom - 2 Tbsp. butter or margarine -- (2 to 3)
- plain yogurt or sour cream
* (the mungs make a prettier dish, but both are delicious. Don't substitute green mungs--they aren't rich-tasting enough.)
Soak blackeyed peas overnight in water in a soup kettle; drain. Add all Part One ingredients and simmer, covered, till beans are nearly done, watching liquid level; add no salt or salty liquids at this stage.
When blackeyes are tender but not quite done, add all Part Two ingredients except yogurt, judging by eye how much liquid is needed to cook grains to the degree of soupiness or dryness you want, and adding more as needed. I like this fairly dry, so I use about 2 qt + 1 c stock for the blackeyes, and add about 5 c more water for Part Two. Simmer till grains are done.
Serve in bowls, adding yogurt or sour cream as desired; fruit or fruit salad is good on the side.
A recipe by Rain
From: Rain, raincrone@juno.com
Posted By: Rain. Via: Chile Head Mailing List
Post Date: Tue, 28 Nov 2000
| Bean and Three-Grain Vindaloo |
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