My parents growing up were primarily vegetarian. My father had a marketing job and hence got to experience exotic meats when we traveled abroad but our daily food at home was vegetarian. I grew up on a hefty dose of dal(lentils), sabji(vegetables), roti(indian flatbread) and rice.
When i was 4 years old i was introduced, by mistake, to chicken. And my world would never be the same again. My god fearing mother was apalled.On the other hand, my eyes(and tastebuds) were open, and i was obsessed with this new exotic texture of meat and what indian spices did to it. But my mom had some tricks up her sleeves. In India soyabean chunks are used in many households to create curries that mimick the texture of meat. My mom would often cook these in curries or make it into a rice pulav and tell me 'Beta, mutton is ready'!!
Well now that i live thousands of miles away with access to all kinds of meat in America, i still find myself craving this wonderful dish. Its a one pot wonder that is tasty, vegan and reminds me of simpler times :) I hope you enjoy it
Ingredients :
- 1/2 white onion - roughly chopped
- 1 indian/thai green chill - chopped ( can avoid if needed )
- 1 large tomato - roughly chopped
- 1 tbsp tomato paste
- 1/2 cup shelled peas ( frozen or fresh )
- 1 cup soyabean nuggets
- 1 tbsp garam masala
- 1 tsp tumeric
- 1 tsp ground coriander powder
- 1 tsp cumin
- 1 tbsp nuetral oil ( I used vegetable )
- 1 inch ginger finely chopped
- 2 garlic cloves finely chopped
- 1 cup long grain rice ( I used Basmati ) : Rinsed and soak in water for 15 mins to 1 hour.
- salt to taste
Recipe :
- Boil a pot of water and throw in the soya nuggets. Remove from flame and let them soak in hot water for 15 mins. Strain and rinse water out and keep aside.
- In a flat saucepan, add oil and cumin on low heat.
- Once the cumin starts to splutter, add the aromatics ( ginger, onion and garlic ) and mix on medium flame.
- Continue to cook till they become transluscent. Approx 3-4 mins .
- Add cut tomato, tumeric, 1 tsp salt, coriander powder and mix well.
- Let the mix cook on low-med for 5-7 mins stirring occasionally.
- Add the green chillies, peas, soyabean nuggets and tomato paste. Mix well and simmer on med for 5 mins.
- Add soaked rice(no water) and stir for 2 mins continuously on low flame. Similar to risotto, we want to toast the rice to bring out its nutty flavour and texture.
- Add 1.5 cup water, stir and adjust salt ( water should be salty to taste) and leave on low with a lid 1/2 covered for 15 mins.
- After 15 mins, check water content. Once no water is visible on the top, remove from flame and leave covered on the side to rest for 10 mins.
- Serve with Yoghurt Raita ( Yoghurt + cucumbers + salt + cilantro) and enjoy!!!