Just in time - Cumin Garlic Rice

Contrary to what we might believe, even on a busy night a simple homey meal, cheers and comforts like nothing else.

I tend to reach out for my favorite spices, my parent grains and work by simle instinct. Simple basic flavors in my world are - cumin, olive oil, clarified butter (just a drizzle), steaming white basmati. The meal pretty much cooks by itself while I shower.

A simple meal of rice and lentils never fails to cheer or revive, Dal- Bhaat (bengali) as I say it or Dal Chawal (Hindi) as my husband know it is the eternal simple basic food that we know and take for granted - just like water, home, love and safety.

The past week has brought us sad news with all the devastation in Haiti. Even when this little island nation was not part of one's consciousness, you cannot help realize that world is a sadder place this week. I met a new co-worker who had lost a lot of family and cannot reach anyone. The instant simple impact of loss was so sudden and real.

A calm meal like this is probably just perfect on any occasion.

Garlic Cumin Rice

Cook Time: 25 minutes

Serves 4

Ingredients

1 tablespoon olive oil
1 teaspoon ghee
1 teaspoon cumin seeds
1 tablespoon minced garlic
1/2 teaspoon red chili powder
1 cup white basmati rice, washed and drained
1 teaspoon salt
2 cups water
1/2 cup green peas (frozen)
1/2 cup frozen corn

Method of Preparation

1. Heat the oil and the ghee and add the cumin seeds and the garlic.
2. Let this cook for 1-2 minutes until your senses are enveloped in the wonderful scent of toasted cumin and garlic.
3. Add the red chili powder and the rice and mix through.
4. Gently stir in the water and green peas and the corn.
5. Bring to a simmer and cover and cook for 16-17 minutes.
6. At this point the water should have evaporates, the rice should have absorbed all of the water and the peas and corn should be clinging around the surface.
7. Leave the rice on the heat for about 10 minutes.
8. Fluff the rice gently and to mix in the flavors and serve.

Red Lentils with Swiss Chard and Nigella seeds

Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients

3/4 cup red lentils (masuur dal)
2 cups water
1/2 teaspoon turmeric
1 teaspoon salt
1 teaspoon grated ginger (optional)
1 cup chopped swiss chard
1 tablespoon ghee
1/2 teaspoon nigella seeds
1/2 teaspoon cumin seeds

Method of Preparation

1. Place the lentils, water, turmeric, salt, ginger, swiss chard in a pot and cook for 15-20 minutes.
2. The lentils soften, turn yellow and then melt into a beautiful mush, yellow with soft flecks of green.
3. Heat the ghee and add the nigella seeds and cumin seeds and cook till the seeds sizzle.
4. Pour over the lentils and serve with the rice as desired.