Hello Friends! I am back after 75 days approx. We had a sudden transfer and I was stuck with packing/loading/shifting/unpacking/settling episodes.And finally we are kinda settled at Delhi and I thought it is high time I resume my blogging.I have been missing all of you and my blog.Hope you also had been missing Kitchen Kathukutty. I wish I could back to my routine and stick onto a regular blogging. Fingers crossed.
Now,let’s get onto today’s recipe.It is soya rice or soya bean rice or soy rice. This was made my last year for hubby’s lunch box and only now I am bringing it to this space. I tried this recipe by slightly tweaking the usual Mochai Payaru Kara Curry/Lima Bean Spicy curry recipe. This just popped up when few of my readers were inquiring about uses and benefits of soya bean. Soya bean is the richest legume with the highest protein. I have already posted a soya bean biriyani recipe which is made from fresh red soya beans(Similar to peas,butter beans).This is the dried light brown variety which is used in making soy milk.tofu etc.Please find tofu burji recipe here.You can choose to use any legume in this recipe and just make this quick and nutritious lunch box recipe.It is slightly spicy.
- Soya Beans-3/4 cup
- Rice-1 cup
- Onion-1/2 cup chopped
- Salt-To taste
- Oil-To cook
- Tomato puree-1 tbsp(optional)
To dry roast and grind:
- Curry leaves-6
- Red Chilly-2
- Pepper-1 tsp
- Gram dhal-2 tsp
- Coriander seeds-3 tsp
- Ginger-A small piece
- Cumin seeds-1 tsp
- Urad dhal-1/2 tsp
- Coconut-2 tbsp
- Mustard seeds-1/4 tsp
- Urad Dhal-1/4 tsp
1.Measure all ingredients and keep them ready.
2.Soak soya bean overnight and pressure cook the next day for 4 whistles.Do not drain the excess water.
3.Cook rice and fluff it up with a fork.
4.Dry roast the ingredients given under “to dry roast and grind” and set it aside.
5.In a pan,add oil and temper with mustard seeds,urad dhal.
6.Add onion and saute till they turn soft.
7.Add the ground masala,cooked bean and salt and mix well.
8.Cook until this becomes slightly dry.
9.Switch off the flame ,cool the mixture.
10.Add to the rice and fluff it up.
11.Serve it with any deep roasts/fry.
You can use this as a curry too instead of mixing with rice.
The soya bean skin will be out when you cook for 3 whistles. You can remove them if you wish.
Ensure to cook soya beans soft but not mushy.
Reduce/Increase the number of chillies as per taste.
I have not dry roasted chillies and coconut.
Initially the rice might look slightly soggy.But it will become dry as time passes.
Prefer to purchase organic soya bean.
Usage of soy bean is always recommended only in moderation that too occasionally.
Babies above 8 months can be given with less spices after having ruled out allergies of individual ingredients.
Always have a word with your doctor before offering any new food to babies.
Please check for soy allergy before trying this recipe as soya bean allergy is one of the common allergies.
Please consider all family history of allergies before trying any new food.
Benefits of Soya Bean:
It is very rich in protein and fibre and that makes it a super food.
It helps in combating menopause symptoms.
The isoflavones in them helps in preventing cancer.
Optimal intake of Soya helps in reducing risks of heart diseases and osteoporosis.
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