This has probably been the longest gap between posts for me. A Kitchen renovation project that stretched over 3 weeks and the consequent restocking which took longer than I had imagined. How I managed with ingredients stored in plastic bags & the packaging it came with, I have no idea. I had to make many multiple trips to pick out bottles, containers and little organizing shelves in order to accommodate all the ingredients that have become pantry staples. but in the end the effort was well worth it. The last count, I had about 60 different herbs, spices & blends, but that's for another blog post!
During the BlogHer Food 13 meet, I had the chance to meet professionals from a number of food companies, one of them being Adam Shapiro of the Peanut Butter & Co. During the course of discussing how Peanut butter figured in Indian cooking, he told me about this spicy variety that they were introducing and offered to send me a sample. When I received a jar of 'The heat is on' a couple of weeks later, I was hooked onto the spicy taste. It was hard to wait till I had a working kitchen to start creating dishes with this absolutely delightful ingredient.
The fresh peanut flavor combined with the heat from Cayenne pepper & chili powder is rather addictive. Although the ingredients listed include vinegar, there was hardly any trace of it even to my vinegar averse sensitive palate, and I almost longed for a tangy complement to the flavor. When it came to looking for dishes to incorporate the peanut butter in , I realized that a number of recipes from the western Indian state of Maharashtra use roasted & crushed peanuts as a finishing ingredients. And thus came about my brunch earlier today, a twist on the classic Sabudana (Sago/tapioca pearl) Khichdi. The tapioca pearls have been substituted with Israeli Couscous (or Fregola).
Israeli Couscous & Beluga Lentil 'Khichdi'
1 cup Israeli couscous
1/2 cup beluga Lentils (feel free to substitute any regular whole lentils)
2 tablespoons oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 a jalapeno chili deseeded and diced
1/2 cup diced red onions or shallots
7-8 fingerling potatoes
salt to taste
2 heaped tablespoon PB & Co's spicy peanut butter OR
1 heaped tablespoon each of the crunchy peanut butter and the spicy variety.
Chopped cilantro for garnish.
Juice of 1 lime
Fill a saucepan with cold water and add the lentils along with the fingerling potato. Bring the water to a boil and cook the lentils for about 15 minutes until soft. (the fingerling potatoes should be done in this time as well). Drain the water, peel the potatoes and cut into 2 pieces each. Set aside.
Refill the same pan with more water, add salt and bring the water to a boil. Add the Israeli couscous and cook for about 5 minutes. Drain the water and set aside.
In a large skillet, heat the oil until it shimmers. Add the mustard and cumin seeds. Once the mustard sputters and the cumin 'splits' add the deseeded jalapeno and the onion. Saute until the onion turns translucent.
Add the lentils and the potatoes, lower heat and saute for about 5 minutes.
once the potatoes begin to turn golden, lower the heat (you want the peanut butter to stick to the lentils & potatoes, not to the bottom of the skillet!) and add the couscous along with the peanut butter (adding a mix of the spicy and the crunchy varieties ensures that the heat is balanced and there are bits of nuts to bite into for a texture variation). Stir to coat the lentils,couscous and the potatoes evenly. At this time taste and adjust the amount of salt according your personal preference. Cover with a lid, turn the heat to the lowest level and allow the flavors to combine.Transfer to a serving dish, garnish with chopped cilantro and finish by drizzling the lime juice as per your preference.