by Bal Arneson
from Everyday Indian
(Whitecap Books, 2009)
Serves 4
The first time I ate an organic ripe papaya, I thought I had gone to heaven, and right then I knew I had to create some dishes with it, such as this papaya, green pea, and rice salad. Papaya is very flavourful and has great health benefits; it contains beta-carotene, calcium, vitamin A and C, flavonoids, and folate, and it has anti-inflammatory properties. If you have leftover rice from the day before, it is perfect for this salad. This is great for summer meals on the patio.—Bal Arneson
convert Ingredients
2 tablespoons grapeseed oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon garam masala
1 teaspoon salt
1 cup green peas (frozen)
2 cups papaya, peeled and cut into bite-sized pieces
1 cup cooked brown basmati rice
1/4 cup cooked wild rice
2 teaspoon chat masala
1 teaspoon fresh lime juice
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Directions
1. Combine the oil, mustard seeds, and cumin seeds in a non-stick skillet and cook over medium-high heat for 10 seconds.
2. Add the garam masala and salt and cook for 10 seconds. Stir in the green peas and cook until tender, about 3 minutes.
3. Remove from the heat and let the mixture cool.
4. Add the papaya, brown rice, wild rice, chat masala, and lime juice. Mix everything gently and serve the salad at once.
5. Enjoy!
Recipe © 2009 Bal Arneson. All rights reserved.
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[Tamiko L.] This made a lovely side to barbecue chicken. I couldn’t find papaya, so I substituted mango, but the result was fabulous. This dish is filled with flavour, yet it’s not overpowering. The sweetness of the fruit just bursts through the earthiness of all the spice, and the peas provide the perfect little pop with all the softer textures in this dish. I did add more lime juice than required—I used the whole lime in fact—but I do really like that pronounced tartness. I didn’t have grapeseed oil and used olive instead, and this worked fine. While not called for in the dish (and most likely not authentic Indian), I think some toasted pecans wouldn’t go amiss.