Best 4 Steamed Rice And Bean Dumplings In Spicy Lentil And Radish Sauce Recipes

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Embark on a culinary journey with this delightful dish that harmoniously blends steamed rice and bean dumplings in a vibrant and flavorful spicy lentil and radish sauce. The dumplings, crafted with a delicate balance of glutinous rice flour, mung beans, and aromatic spices, offer a delightful textural contrast to the luscious sauce. The sauce, a symphony of flavors, brings together the earthy notes of lentils, the crisp and peppery bite of radishes, and a harmonious blend of aromatic spices. The addition of coconut milk adds a touch of richness and creaminess, creating a sauce that is both indulgent and invigorating. This dish promises a captivating sensory experience, tantalizing the taste buds with its harmonious blend of flavors and textures. Alongside the main recipe, this article also offers a collection of complementary recipes that explore the diverse culinary possibilities of steamed rice and bean dumplings. Discover tantalizing variations such as Steamed Rice Dumplings with Mushroom and Black Bean Sauce, a savory delight that showcases the umami-rich flavors of mushrooms and black beans. For those seeking a vegetarian alternative, Steamed Rice Dumplings in Aromatic Vegetable Broth offers a comforting and flavorful option, where fresh vegetables and herbs infuse the broth with a symphony of flavors. And for those with a sweet tooth, Steamed Rice Dumplings with Sweet Red Bean Paste provides a delightful dessert option, where the dumplings are filled with a sweet and creamy red bean paste, offering a harmonious balance of flavors.

Let's cook with our recipes!

BEST STEAMED RICE



Best Steamed Rice image

Three simple steps to steamed rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 3

1 1/2 cups water
1 cup long-grain white rice
1/2 teaspoon salt

Steps:

  • Bring water to a boil in a medium saucepan. Stir in white rice and salt. Return to a boil over medium-high heat.
  • Reduce heat, and simmer, covered, until rice is tender and has absorbed all the water, 16 to 18 minutes (check only toward the end of cooking time). The rice will be studded with steam holes when ready.
  • Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

STEAMED RICE AND BEAN DUMPLINGS IN SPICY LENTIL AND RADISH SAUCE



Steamed Rice and Bean Dumplings in Spicy Lentil and Radish Sauce image

Provided by Julie Sahni

Categories     Tomato     Vegetarian     Diwali     Lunch     Spice     Pea     Radish     Simmer     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 cups, enough for 8 people

Number Of Ingredients 18

1 recipe Foamy White Steamed Rice and Bean Dumplings
1 recipe Spicy Lentil and Radish Sauce (follows)
Spicy Lentil and Radish Sauce (Sambaar)
1 1/2 cups yellow split peas (supermarket variety)
1/4 teaspoon turmeric
4 1/2 cups water
1 tablespoon sambaar powder (see tips, below)
1 tablespoon ground coriander
1/2 teaspoon minced garlic
2 medium-size onions, cut into 1/8-inch-thick slices
2 cups thinly sliced icicle or daikon radish
2 medium-size tomatoes (fresh or canned), pureed with skin or finely chopped
1 tablespoon dry fenugreek leaves, powdered, or 1/3 teaspoon ground fenugreek seeds
1 1/2 teaspoons coarse salt, or to taste
2 tablespoons light sesame oil or light vegetable oil
4 dry red chili pods
1 teaspoon mustard powder
1 tablespoon lemon juice or more, to taste

Steps:

  • 1. Pick through, clean, and wash the split peas. Put in a large saucepan. Add the turmeric and water and bring to a boil. Lower the heat and cook, partially covered, for 40 minutes at a low boil. Stir occasionally to make sure the peas don't burn; when the peas are very soft, turn off the heat. Beat with a whisk for a minute to puree the peas. In a separate bowl, measure the puree and add enough water to make 6 cups of brothy puree. Return the puree to the pan.
  • 2. Measure out the spices and place them right next to the stove in separate piles. Turn on the burner and bring the puree to a boil. Add the sambaar powder, the coriander, and the garlic and continue to boil the puree, partially covered, over medium heat for 8 to 10 minutes. Add the onions, radishes, tomatoes, fenugreek leaves (if you are using ground fenugreek seeds, do not add them now), and salt, and continue cooking at a low boil for an additional 10 minutes. Turn off the heat.
  • 3. Heat the oil in a small frying pan over medium heat. When it is hot, add the chili pods and fry until they turn dark (about 15-20 seconds). Lift the pan off the heat, add the mustard powder and fenugreek powder if you are using it, and immediately pour the contents of the pan over the sambaar (the split pea mixture). Stir to mix. Cover and let the dish rest a few minutes so all the flavors will have time to blend.
  • To serve, bring the sambaar to a vigorous boil, stir in the lemon juice, and pour it into a soup tureen or serve individually in katoori (small bowls). Serve the dumplings, idlee, 2 per person, in soup plates. Spoon sambaar over the dumplings as desired.

FOAMY WHITE STEAMED RICE AND BEAN DUMPLINGS



Foamy White Steamed Rice and Bean Dumplings image

Provided by Julie Sahni

Categories     Bean     Rice     Side     Steam     Vegetarian     Diwali     Vegan     Sesame     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes twenty-eight to thirty 2 1/2-inch round dumplings

Number Of Ingredients 6

1 1/3 cups white split gram beans (urad dal)
1 1/3 cups water
2 1/2 cups cream of rice cereal
1 teaspoon coarse salt, or to taste (optional)
1/4 teaspoon baking soda
3/4 cup light sesame oil or light vegetable oil

Steps:

  • 1. Pick clean and wash the beans. Put them in a bowl and add water to cover by at least 2 inches, and let them soak for 8 hours. Drain and rinse the beans.
  • 2. Add the beans and 1 1/3 cups water to the container of a food processor or blender and puree them. The puree should be extremely smooth, light, and fluffy. Transfer to a large bowl.
  • 3. Line a sieve with a double layer of cheesecloth and put the cream of rice cereal in it. Hold the sieve under cold running water right in the kitchen sink. Rinse the cereal until no clinging starch is remaining and the water begins to run clear through the cheesecloth. Squeeze the rice cereal thoroughly of all moisture and add it to the bean paste. Beat the bean and rice mixture thoroughly. Add salt if desired. Cover the bowl with a kitchen towel or plastic wrap and place it in a warm place for 8 to 12 hours to ferment the batter.
  • 4. When you are ready to make the dumplings, stir the baking soda gently into the batter, using a rubber spatula. (Do not overblend as the batter must remain foamy and airy for the dumplings to come out light.) Let the batter rest for 4 to 5 minutes.
  • 5. While the batter is resting, cut pieces of cheesecloth into neat rounds or squares to fit the depressions of the idlee dumpling racks. Each piece of cheesecloth lining can be used twice. Therefore you will need half as many pieces for lining as the number of dumplings. The cheesecloth pieces should be slightly larger than the depressions so that they overhang by about 1/3 inch.
  • 6. Line the dumpling racks with the pieces of cheesecloth. Brush them lightly with oil. Bring water to a boil in the idlee steamer, a pressure cooker, or a 6- to 8-quart sauce pot in which the idlee racks fit.
  • 7. Spoon about 1/4 to 1/3 cup batter into each lined depression of the rack. Attach the racks and place in the steamer.
  • 8. Steam the dumplings for 12 to 15 minutes or until a toothpick inserted into them comes out clean. Remove the racks from the steamer apparatus and separate the dumpling racks. Pick up each dumpling with the cloth and gently peel away the cheesecloth. Place the steamed dumplings in another steamer or a covered dish to keep them warm.
  • 9. Turn the cheesecloth pieces over and line the racks with the smooth reverse side up. Brush lightly with oil. Proceed with the remaining batter the same way.
  • To serve, place the dumplings (2 per person) in a rimmed soup plate or a shallow bowl about 5 inches in diameter. Make an indentation in the center of the dumpling with your index finger or with the back of a wooden spoon. Pour about 1 to 1 1/2 teaspoons sesame oil in the depression and over the dumplings.

SPICY RICE, BEAN AND LENTIL CASSEROLE



Spicy Rice, Bean and Lentil Casserole image

Fibre packed, vegetarian nutritionally complete meal. I used a mix of yellow and green split peas, instead of green lentils, the kidney beans can be substituted with any other type beans also. Can be reheated in microwave, next day for lunch at work. from the local newspaper through The Canadian Press.

Provided by Derf2440

Categories     One Dish Meal

Time 58m

Yield 4 serving(s)

Number Of Ingredients 12

2 teaspoons vegetable oil
2 -3 garlic cloves, smashed
1 cup chopped onion
3/4 cup chopped green pepper
3 3/4 cups vegetable stock
3/4 cup brown rice
1/2 cup green lentil
1 teaspoon dried basil
1 teaspoon chili powder
1 (19 ounce) can red kidney beans, rinsed and drained
1 cup canned corn kernels or 1 cup frozen corn kernels, drained
1 cup mild salsa or 1 cup hot salsa

Steps:

  • In a non stick saucepan, heat oil over medium high heat.
  • Add garlic, onions and green pepper, cook for 3 minutes.
  • Stir in stock, brown rice, lentils, basil and chili powder, bring to boil.
  • Reduce heat to medium low and cook, covered and stirring occasionally, for 30 to 40 minutes or until rice and lentils are tender and liquid is absorbed.
  • Stir in beans, corn and salsa, cover and cook for 5 minutes or until heated through.

Tips:

  • Choose the Right Rice: Use a short-grain or medium-grain rice for the best texture in your dumplings.
  • Soak the Rice and Beans: Soaking the rice and beans overnight or for at least 4 hours helps to soften them and reduce the cooking time.
  • Mix and Knead the Dough: Mix the rice, beans, and seasonings thoroughly and knead the dough until it comes together and is smooth.
  • Shape the Dumplings: Use your hands to shape the dough into small, round dumplings or any desired shape of your choice.
  • Steam the Dumplings: Steam the dumplings for 10-15 minutes or until they are cooked through and tender.
  • Prepare the Spicy Lentil and Radish Sauce: Sauté the aromatics, add the lentils, radish, and spices, and cook until the lentils are tender and the sauce is flavorful.
  • Serve: Place the steamed dumplings in a bowl, pour the spicy lentil and radish sauce over them, and garnish with cilantro or other herbs.

Conclusion:

These steamed rice and bean dumplings in spicy lentil and radish sauce are a delicious and satisfying meal that is perfect for any occasion. The dumplings are soft and chewy, while the sauce is flavorful and slightly spicy. This dish is also a great way to use up leftover rice and beans. So next time you're looking for a quick and easy meal that is both delicious and healthy, give these steamed rice and bean dumplings a try!

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