Tendli Bhaat

I love this stuff. It's so flavorful. This is Tendli Bhaat, my way.

Ingredients 

3 C Ivy gourd - slit lengthwise or chopped into rounds

2 C rice

3 T oil

1 tsp mustard seeds

1 tsp Cumin seeds

4 cloves garlic, chopped

1/4 C cashew nuts

2 tsp tamarind paste

2 tsp Goda masala

1/2 tsp Turmeric powder

4C water

10-15 curry leaves

1/2 C shredded coconut

1/2 C chopped cilantro

Method 

Wash the rice thoroughly at the beginning and let it rest. Heat oil in a pressure cooker or instant pot. Add mustard and cumin seeds. Once they pop, add the curry leaves and cashew nuts along with asafetida. After a few seconds, add the ivy gourd pieces, garlic, and the powders. Saute for 5 minutes. Next, add water, tamarind paste, and salt. Mix well. Proceed to cook the rice as usual if using a pressure cooker. Or, if using an instant pot, use manual mode high pressure 8 minutes with natural release. Garnish with fresh shredded coconut and cilantro.

Final notes 

- I ran out of Goda masala this time and I subbed garam masala. Sure, it isn't the same, but not a disqualifier

- I ran out of cashew nuts and threw in some sliced almonds instead. The texture it brought did work.

- I like using tamarind in this. I enjoy the acidity it brings to the party.

Black eyed peas Sundal

Sundal is a preparation of seasoned and cooked legumes. During Navarathri it is customary to prepare Sundal as neivedhyam every day. Many Indian families prepare a different legume each day of the nine day festival.

Texture is an integral part of a good Sundal. The legume must be thoroughly cooked but retain it's structural integrity. It should absolutely not become mushy.

I was not sure how little M would like Sundal, since in the past, he has had trouble with the texture. He surprised me by digging into it with gusto. I'm determined to make this a part of the regular meal rotation, since it's so nutritious.

Ingredients 

1 C dried black eyed peas

1 T coconut oil

1 tsp mustard seeds

1/4 tsp black pepper powder

1/4 tsp Turmeric

1 T coriander powder

Pinch of asafetida

1 T minced ginger

10 curry leaves

Hand full of minced cilantro

1 T lemon juice

salt

Method 

Soak the dried peas overnight in plenty of water. Drain and cook with 2.5 C water. I used the instant pot, manual mode high pressure 8 minutes with natural release. Drain the cooked peas.

In a hot skillet, melt the coconut oil. Add mustard seeds and wait for them to pop. Add asafetida and curry leaves and fry for a few seconds. Add the rest of the ingredients except for lemon juice and cilantro. Mix well and cook on medium heat for 5-10 minutes. Add the lemon juice and garnish with chopped cilantro stems and leaves.

Happy Navarathri!