Directions:

Rinse the beans and rice well. Soak in a large container for a minimum of 6 hours or overnight. Drain and rinse again then add to a blender. (This recipe will make 6-8 cups. If you have a small blender, work in batches.) Add cumin seed, chilis, ginger and salt. Add water to just below the level of the soaked rice and beans. Blend on low to incorporate, then increase speed to make a coarse batter. Add water if the batter becomes too thick. At this point, you can use the batter or season it further.

Seasoning: Heat a skillet on medium and add a few teaspoons of canola oil.  When the oil is hot, add the mustard seeds. When they begin to crack, add the yellow split peas, cumin and urad dhal. Cook until they turn golden brown then add the onions and a pinch of salt. Cook until the onions are translucent and just begin to turn brown.  Remove from the heat and cool. When room temperature, add to the bean/rice batter.  If your batter has absorbed additional water, just add a little at a time to loosen it up.

Cooking the dosa: Cast iron skillets are great for cooking dosa pancakes. Heat on medium-high for a few minutes then add a few teaspoons of oil to coat the pan.  Place spoonfuls of batter in the hot oil, shaping the batter into a round.  It won’t do this on it’s own like pancake batter. I find the dosa cook easily when they are small, about 4 inches in diameter. Continue to cook dosa on one size until the edges begin to look dry and the outside of the dosa take on color. Flip and cook the other side. Season with good sea salt and serve warm.

Christine Ciancetta is part of the Olympia, Washington, Slow Food chapter and is a wonderfully creative participant in Terra Madre 2018’s celebration!

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Ingredients:

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 clove garlic, minced
• 1 1/2 to 2 cups cooked Camellia Brand Field Peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup raw jasmine or basmati rice
• 1 sprig fresh thyme

Directions:

1. Rinse, sort, and cook peas.
2. Heat the oil in a large pot over medium heat. Add the onion, bell pepper and garlic and cook until translucent.
3. Add the field peas, stirring to combine.
4. Add 2 1/2 cups water, the salt and the pepper and bring to a boil. 
5. Add the rice and the sprig of thyme; stir once.
6. Bring back to a boil, cover and reduce heat. Simmer for 20 minutes, then remove from the heat and let stand, covered, for an additional 10 minutes.
7. Uncover, add salt and pepper to taste.
8. Fluff with a fork and serve.

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