It’s like a color run with food instead of running!
Photo source: Vikasacharya
Holi is an ancient Hindu festival that celebrates the advent of spring. It occurs each year around the spring equinox.
The legend behind Holi is the story of a prince who is rescued by Lord Krishna from his arrogant and evil father. The king’s wicked sister tries to burn the prince, but she ends up being consumed instead. As the story goes, people put the ashes from the fire on their heads.
Today, Holi is celebrated with a party in which participants throw colored powder on each other, eat special food, and drink. Hindus as well as non-Hindus participate in Asia and around the world.
Celebrating Holi Sint Maartin-style means a party of on the beach, of course! The South Asian Medical Student Association at AUC hosted Holi at Mullet Bay. After the colored powder ran out, everyone played a game of beach volleyball. According to some of the participants, the colors did not wash off in the ocean. I’m looking forward to seeing whether shampoo takes it out or if some of the med school students will have tie-dyed heads for a while.
I love making ethnic food. Especially when I have absolutely no idea what it is. Today, I tried something that I’ve never made before, and it was a winner. An empty-the-pot-and-ask-for-more winner. Kidney beans and rice with rajmah masala!
Sometimes, Indian food is a little to spicy for me– sometimes it is way too spicy for me. This, on the other hand, was the perfect amount of spicy and savory.
I got the box mix last night from my neighbor. He was cleaning out his kitchen and offered me a bunch of cool spices and other yummy things– perks of having an awesome neighbor! If you don’t have as box mix, you can make your own rajmah masala from spices in your kitchen.
You will need:
- Kidney beans (2 or 3 cans, or a package of dry beans, prepared)
- Three cups of rice
- Small onion
- Tomato or tomato paste
- Rajmah Masala, either packaged or:
- Crushed coriander, salt, dry mango, pomegranate seeds, chili, cumin, musk melon, black pepper, slack salt, fenugreek leaves, cloves, mint, nutmeg, dry ginger, bay leaf, cardamom seeds, caraway, mace, cardamom green.
- If you don’t have all the ingredients, no worries– go with what you have.
Prepare beans and rice.
Mix all the spices together.
Chop onions, fry in a pan until golden brown. Add tomatoes.
Add a tablespoon or so of the spice mix, stir until it forms a paste.
Mix the spices and onions into the beans. Let simmer for a few minutes.
Serve beans over rice.