Kerala Style Gandule Asopao

Ingredients

In this Kerala adaptation of Asopao de gandules, we incorporate the distinct flavors of Kerala cuisine. We use a blend of spices commonly found in Kerala, such as turmeric, cumin, and coriander, to infuse the dish with a unique aroma and taste. Additionally, we replace some of the traditional ingredients with Kerala staples, such as coconut milk and fragrant rice, to add a touch of creaminess and enhance the overall flavor profile. We alse have the original recipe for Asopao de gandules, so you can check it out.

• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 cup pigeon peas, soaked overnight and drained 1 cup pigeon peas, soaked overnight and drained
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup coconut milk 1 cup coconut milk
• 1 cup basmati rice 1 cup basmati rice
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 8g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, and cook for another minute.
4. 4.
   Add the turmeric, cumin, and coriander powder, and cook for a minute to toast the spices.
5. 5.
   Add the soaked pigeon peas and stir well to coat them with the spices.
6. 6.
   Pour in the diced tomatoes and coconut milk, and season with salt.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes.
8. 8.
   Add the basmati rice to the pot and stir to combine.
9. 9.
   Cover the pot and cook for an additional 15-20 minutes, or until the rice is tender and cooked through.
10. 10.
    Remove from heat and let it rest for a few minutes before serving.
11. 11.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Pigeon peas — Soak the pigeon peas overnight to ensure they cook evenly and become tender. Drain them before adding to the dish.

Tips & Tricks

• For a spicier version, add a chopped green chili along with the onions.
• Adjust the consistency of the stew by adding more coconut milk or water, depending on your preference.
• Serve the Kerala Style Gandule Asopao with a side of tangy pickle or yogurt to balance the flavors.
• If you prefer a milder taste, reduce the amount of spices used in the recipe.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Kerala Style Gandule Asopao hot in individual bowls. Garnish with fresh cilantro for added freshness and color. Accompany it with a side of steamed rice or crusty bread to complete the meal.

Presentation advice

Present the Kerala Style Gandule Asopao in a rustic clay pot or a colorful ceramic bowl to showcase the vibrant colors of the dish. Sprinkle some additional turmeric powder on top for an extra pop of color.