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Name of the recipe - Spicy Rice with Peas

Ingredients
Spicy Rice with Peas
1 cup fresh or frozen Peas
1-inch piece of fresh ginger, peeled and chopped fine
2 tablespoon unsweetened, shredded coconut
1 small handful fresh cilanto leaves
½ cup water
4-table spoons ghee
1-teaspoon cumin seed
1-teaspoon black mustered seed
5 whole bay leaves
1½ inches cinnamon stick
7 cloves
7 cardamom pods
1-teaspoon masala powder
¼ teaspoon salt
4 cups hot water
Cilantro, coconut and lime for garnish

Method of Preparation

Wash the rice and peas twice. Blend the ginger, coconut, cilantro and the ½ cup water in a blender until liquefied. Set aside. Heat a good- sized saucepan over medium heat and add ghee, cumin seeds mustered seeds and bay leaves. Stir until the seed pop. Then put in the cinnamon, cloves, cardamom, blended mixture, masala powder and salt. Sauté for 1 minute. Mix in the rice and peas. Stir well and add the 4 cups of hot water. Bring to a boil for 2 minutes. Turn down the heat, cover and cook, stirring occasionally, until tender, about 20 minutes. Garnish with cilantro and coconut. Put a squeeze of lime on each individual serving.

 

Note
Green peas are bitter, astringent and cooling, with a pungent after taste. The peas must be well cooked or they will ferment and cause gas. Vata can use this in small quantities with extra ghee. Well-cooked peas eliminate faces and gases from the colon.

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