Tomato-mint-cilantro rice with a cooling cucumber-mint raita

This one pot wonder is easy to cook and packed with flavor. The freshness of the mint brightens up the dish. The cold cucumber-mint raita (yogurt sauce) pairs perfectly with this spice infused rice. I used an electric pressure cooker to make this but it can just as easily be done on the stove top in a large pot. Give this recipe a go. I think you will enjoy it.

Serves: 4, Prep time: 15 minutes, Cook time: 30 minutes

Ingredients:

1. Puree

• 3-4 cloves of garlic

• 1/2 inch piece of fresh ginger

• 1 inch piece of Serrano pepper (de-seeded)

• 1/2 medium white onion (diced into 1 inch pieces)

• 3 medium Roma tomatoes

2. Vegetables

• 1/2 medium white onion (sliced)

• 1/4 cup diced green bell pepper

• 1/4 cup diced red bell pepper

• 1 cup diced eggplant

• 1 medium Russet potato (diced into 1 inch pieces)

• 1/4 cup frozen peas

• 1/4 cup frozen corn

3. Spices and other ingredients

• 3 tbsp finely chopped mint leaves

• 1/4 cup finely chopped cilantro

• 2 cups uncooked rice

• 1/3 cup uncooked lentils

• 1 tbsp canola oil

• 1/4 tsp mustard seeds

• 1/4 tsp cumin seeds

• 1 bay leaf

• 1/8 tsp ground cinnamon

• Pinch of ground cloves

• 2 tsp salt

• 1 tsp turmeric powder

• 1 tbsp coriander powder

• 1 tsp garam masala

4. Mint-cucumber raita

• 1/2 cup plain yogurt (I used whole milk yogurt. Low fat also works. Avoid fat free yogurt)

• 1/4 cup finely chopped cucumber

• 1 tsp finely chopped mint leaves

• 1/4 tsp pink Himalayan salt

Directions:

1. Make the puree: Add garlic, ginger, Serrano pepper, onion and tomatoes to a blender. add a splash of water and blend till it forms a puree.

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2. Set the electric pressure cooker to saute mode. Add the oil and once warm, add the bay leaf, mustard seeds, cumin seeds, ground cinnamon and ground cloves. Stir till mustard seeds crackle.

3. Add sliced onions and stir fry till they turn golden.

4. Add the rest of the vegetables, salt, turmeric powder and coriander powder. Stir everything through and let the vegetables cook for 2-3 minutes. Then add the lentils and stir to combine.

5. Add the puree made in step 1. Mix well. Add the chopped cilantro, mint leaves and garam masala. Stir everything through.

6. Add the uncooked rice along with 1 cup of water.

7. Put the lid on the pressure cooker and cook for 18-20 minutes.

8. While the rice cooks, make the raita. Combine the yogurt, cucumber, mint leaves and salt in a bowl. Add a tbsp of water if the yogurt is too thick. Store in the refrigerator until ready to eat.

9. Once the rice is done, turn off the pressure cooker and let the pressure release naturally.

Serving suggestions: serve hot rice on a plate and top with cold raita. Raita can also be served on the side.

This recipe is totally worth the effort. Do try it out and leave your comments.