Trinity Rice with Spiced Chapatis
Here are two easy to make dishes from India, which works with Ayurvedic medicine system. Chapatis are Indian flat breads that do not require resting or yeast. In the Ayurvedic system, onions, garlic, and ginger are the ‘trinity of roots’.
The rice and flat breads make a nice simple meal.
Serve with fresh cultured yogurt on the side.
What is needed…
2 onions, chopped
2 cloves of garlic, peeled and sliced
1 inch ginger root, peeled and grated
1 cup basmati rice or a short grain white rice
½ to ¾ cup ghee (known in the West as clarified butter, buy or make your own)
1 tomato, peeled
4 to 5 cups assorted vegetables
Rinse the rice thoroughly. Sauté any spices desired and then add the trinity roots of onion and ginger until onions are cooked through. Then add garlic and cook another minute.
Add tomato, assorted vegetables, and rice along with 4 cups of water.
Cover and let simmer on low heat, checking frequently. Add more water if necessary.
Cook until vegetables are soft and rice is done.
Yields 4 servings. Serve with spiced chapatis, recipe below.
What is needed…
2 cups whole-wheat flour
Ghee (clarified butter)
1 tsp ground black pepper
½ tsp cinnamon
½ tsp cardamom seeds, pods removed
1 tsp fennel seeds
Place flour in a bowl. Mix in spices. Stir in enough water to make a soft dough that comes away from the sides of the bowl. Add more flour if needed. Remove dough from bowl and knead on a floured surface until it becomes smooth, soft and springy. The dough should not be sticky at all.
Heat an iron skillet over a medium-high heat. Form dough into ping pong size balls. Flatten balls into squat patties.
Flour patties on both sides and roll out on flour covered board into 6-inch diameter circle and 1/8 inch thickness.
Place in hot skillet. Cook on the first side until lightly crusted, but not browned. Flip over and cook second side the same way. Next, place the chapati directly over a gas flame, flipping it once or twice so that it puffs up, or flip it over in the skillet and lightly press to make it puff up. Then flip and puff the other side.
Note: When properly done, there should be only a small amount of browning on either side. If the chapati browns too rapidly, the heat is to high.
As each chapati is done and still hot, spread ghee (or melted butter) on top of each one and stack.
Yields 8-12 chapatis