[CH] bean and three-grain vindaloo
raincrone@juno.com
Tue, 28 Nov 2000 15:01:27 -0500
Here's another good use for prepared vindaloo seasoning:
-Begin Recipe Export- QBook version 1.00.14
Title: Bean and Three-Grain Vindaloo
Keywords: Main dishes, vegetarian, chiles
Part one:
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1 pkg (1 lb) red mung beans or blackeyed peas, dry
(the mungs make a prettier dish, but both are delicious. Don't
substitute green mungs--they aren't rich-tasting enough.)
2-3 qt. _unsalted_ vegetable stock or water
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:
~~~~~~~
I 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
2-3 Tbsp. butter or margarine
plain yogurt or sour cream
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
-End Recipe Export-
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