The yellow peas were soaked overnight, and cooked with the chopped carrot pieces for an hour or so. I added two teaspoonfuls of madras curry powder, one teaspoonful of chilli powder, diced garlic, and a dusting of ground cardamom. Cooked for another hour. After half an hour, I added the chicken stock, and three tablespoons of yoghurt, stirred through. .
The rice was cooked slowly for twenty minutes or so, and then cooked slowly in a drizzle of sunflower oil under glass for half an hour, until the rice was crispy (but not burned).
Served with a generous helping of mango chutney.
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