Recipe for Indian-Style Riscotto


1/2 cup split yellow mung beans
1 1/2 cup basmati; >or<-
1 1/2 cup other long-grain rice
1 tablespoon ghee or corn oil
1 jalapeno pepper; minced
1 teaspoon cumin seeds
1/4 teaspoon asafetida (optional)
1 small cauliflower; trimmed cut into florets
6 cup water
1/2 teaspoon turmeric
1 1/2 teaspoon salt or to taste
1/2 cup frozen baby peas


Combine beans and rice in a large bowl. Rinse well and drain. Heat 1/2 tablespoons of the ghee or oil in a pressure cooker. Add jalapeno and cumin; fry until seeds darken a few shades. Add asafetida if desired, fry 5 seconds. Add rice, beans and cauliflower; stir-fry about 2 minutes. Stir in 4 1/2 cups water, turmeric and 3/4 teaspoon salt. Lock lid in place and bring to preassure over high heat. Lower heat slightly. but enough to maintain pressure, cook for 6 minutes. Reduce pressure by the quick-release method (running cooled water over pressure cooker) and remover lid. Gently stir in remaining 1 1/2 cups water and 3/4 teaspoon, peas and seasoned pepper. Place cooker over moderate heat for about 1 minute to warm peas and to allow grains to continue to absorb liquid. Fold in cilantro. Drizzle with remaining ghee or oil. Serves 6 HELPFUL: To cook in a saucepan, follow instructions in first two paragraphs. Then add water, turmeric and salt; bring to a boil, stirring frequently, for 30 to 45 minutes, or until rice and beans are tender and liquid is absorbed. (Add more water if necessary.) Fold in cilantro and drizzle with remaining ghee or oil.

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