Dr. Padma Garvey
The plant-based Doctor Mom
Tamarind Rice or millet
This is a great dish to take on road trips. It has healthy carbohydrates, lots of protein, tons of flavor, and keeps well without refrigeration for a long time. Typically I make a large container for myself to take on long road trips where finding healthy, plant-based food is not always easy.
Long grain brown rice or millet
Unsalted, raw Spanish peanuts, 1/3 cup
Unsalted, raw cashews, cut into halves, 1/3 cup
Black mustard seeds
Dried red chilies
Ginger root, about two inches cut into small chunks
Three Jalapenos, cut into quarters
Cook 2 and ½ cups of long grain brown rice or millet in 4 and ½ cups of water in your pressure cooker. Once the rice has cooked, remove it from the rice cooker and place it in a large platter so that any excess moisture can escape.
Toast three tablespoons of sesame seeds until golden. Take off heat and let cool in a small glass bowl. When cool, grind in a spice mill.
In a large skillet, add one teaspoon of oil and heat to medium. Add the peanuts and the cashews. When the nuts start to turn slightly golden, add one tablespoon of channa dal and two tablespoons of urad dal. When the dal starts to sizzle, add 2 teaspoons of black mustard seeds, and three dried red chilies. When the mustard seeds start to pop, add four dashes of hingh powder and the ginger and jalapenos. Stir well and let the mixture cook for a few minutes. You should get the aroma of the ginger. Take off the heat and add ten curry leaves. Add one tablespoon of tamarind paste, one teaspoon of turmeric powder, add the sesame powder, one teaspoon of salt, and one tablespoon of agave nectar. Mix the entire mixture into the platter with the rice. You need to use your hands to get everything to mix smoothly and evenly. Adjust salt, tamarind, and agave nectar to taste at the end to get a balance of sour, salty, and subtle sweet. The ginger and the curry leaves are not meant to be eaten.