Cumin and Pea Rice
My parents didn't cook dishes with creamy sauces just because they hadn't ever experienced that style of cooking, having come from the Punjab region. Personally, I love South Indian flavours: from sour tamarind, to sweet coconut. All the elements are balanced in wonderful harmony.
This is a bit of a hybrid dish with a base sauce from the north but hosting flavours from the south – my attempt to try to enlighten my mum's world to South Indian flavours without overwhelming her pallet.
It is one of my personal favourites because it really packs a punch but it is really quick to make and doesn't need much work. Tastes amazing with white fish as well.
Just like they do in South India this only requires rice, but I do like to have this with lemon rice as well.
|Typical values*||per Serving|
|of which saturates (g)||6.0|
|of which sugars (g)||2.6|