Rice Salad with Warm Potato Sabzi (Adapted from the New York Times' Dining In section)
Servings: 6 servings
- For the Rice Salad:
- 2 cups long-grain white rice like basmati , cooked so the grains remain separate. You can do this in a good rice cooker or by sauteing the rice in a teaspoon of canola oil and then adding twice the amount of water as rice. Let it come to a boil, reduce heat to a simmer, cover with a tight-fitting lid and then let it cook for another 15 minutes. Turn off the heat and let it sit, unopened, for another 10-15 minutes. Then open and fluff grains with a fork using a gentle hand.
- 1 zucchini , cut in a small dice
- 1 onion , cut in a small dice
- 3/4 cup light coconut milk
- 2 tbsp rice wine vinegar
- 1-2 tsp sambar powder (can substitute with curry powder)
- 1 tsp ground black pepper
- Salt to taste
- 2 tbsp mint or basil , chopped
- For the Potato Sabzi:
- 5 medium red potatoes , scrubbed clean and then boiled, with their skins on, until tender, then diced.
- 1 tbsp canola oil
- 1 tbsp udad dal (black gram dal)
- 1 tsp cumin seeds
- A pinch of asafetida or hing
- 2 green chilies like jalapeno or serrano , minced
- 1 tbsp grated ginger
- 1 sprig curry leaves
- 1 small onion , diced
- Salt to taste
Make the Rice Salad:
Mix together the cooked rice and the vegetables.
Put the coconut milk, rice wine vinegar, sambar powder, pepper and salt in a blender and blend about 30 seconds.
Pour this over the rice and vegetables. Add the mint or basil. Mix gently with a fork taking care not to smash the grains of rice.
Make the Potato Sabzi:
In a cast-iron skillet, heat the oil.
Add the cumin seeds and when they sputter, add the asafetida and udad dal.
When the dal turns lightly golden, add the green chilies and ginger
Stir quickly, then add the onions.
Cook until softened, about 3-4 minutes.
Add the potatoes and stir to coat with the spices.
Cook over medium heat, stirring occasionally, for another 3-5 minutes.