Mixed Vegetables with Coconut-Black Chickpea Rice

November is Vegan Month. Veganism is not just a diet, but a philosophy of cruelty-free lifestyle. For health/environmental/ethical reasons, some of us choose not to consume animal products. From eggs or dairy at the dinner table to fur or leather in the living rooms, there are so many don’ts in the life of a vegan.

I have almost been a vegan for about four months for health reasons. Almost, except for a cup of coffee everyday. I was energetic through out the day, without any afternoon energy slumps. Best of all, I felt good inside out. And then came the holiday season and a vacation. There ends my vegan story. But this month, Tasty Palettes is going vegan. I have decided to record few of the vegan recipes that I learnt and any new recipes I try as an aid for me and all those vegan out there.

I start with a delicious recipe from an equally delightful cookbook – Vij’s Elegant and Inspired Indian Cuisine. Written by a restaurateur, the recipes appeal to cooks, both novice and expert in Indian cuisine. I am very happy with every one of the recipes I have tried from it so far.

Mixed Vegetables with Coconut-Chickpea Rice

The vegetables called for, in this recipe were unique. Hearty potatoes, tart tomato and sweet delicious corn, served with coconut-chickpea rice, was delicious enough to make this over and over again. I have slightly adapted the recipe according to my liking. The recipe calls for red cabbage, though radicchio works equally well.

Ingredients

Rice

Black chickpeas – ½ cup
Grated coconut – 3 tbsp
Basmati rice – 1 cup
Mustard seeds – ½ tsp
Curry leaves – few
Oil – 1 tsp
Salt

Vegetables

Green cabbage – 1 cup, cut into thick long strips
Red cabbage – 1 cup, cut into thick long strips
Potato – 2, cut into thin half moons
Corn, fresh or frozen – 1 cup
Tomato – 1, finely chopped
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Kalonji seeds – 1 tsp
Coriander powder – 1 tbsp
Red chilli powder – ½ tsp
Oil – 1 tsp
Lemon juice
Salt

Method

Soak chickpeas overnight in 2 cups of water and ¼ tsp of salt. Next morning, drain chickpeas and pressure cook until three whistles without adding water. Cook rice with a cup of water. Fluff and cool the rice till each grain is separate. In a kadai or skillet, heat oil, splutter mustard seeds. Add curry leaves and coconut and toast for a minute. Add the cooled rice, chickpeas and salt. Combine thoroughly. Keep warm.

For the vegetables, heat oil in a separate pan. Add mustard, kalonji and cumin seeds, and allow them to splutter. To this, add tomatoes, coriander powder, red chilli powder and salt. Sauté until tomatoes are pulpy. Add sliced potatoes, and cook for 4 minutes, sprinkling water if necessary. Finally add corn, green and red cabbage and stir for 2-3 minutes. The vegetables should be slightly cooked, but crunchy. Remove from heat and stir in lemon juice.

Place rice in a bowl and spoon the vegetables over top and serve.

Mixed Vegetables with Coconut-Chickpea Rice

33 comments:

Bharathy said...

Hmm..thengai-sundal sadam, with crunchy and soft veggie mix!
Sounds interesting..best of all, the raw materials would definitely be there on the racks of my nearest mall!!!

I see new additions in your blog roll!! ;)..Thanks a bunch for making my day Sugi! :)...coz this is truly inspirational! :)

Raaga said...

very simple and easy :) and looks so beautiful :)

Srivalli said...

that bowl looks wonderful!...haha bharathy is funny!...

btw..I don't see any new additions...bobobob....:D

Happy cook said...

Very nice

Nags said...

looks lovely.. and its such a nice gesture to go vegan for the month.. hope you can participate in WBB though.. ingredient is cornflakes :)

Susan said...

Nice commitment, Suganya. I will enjoy following your blog more than ever. Have you considered your coffee drinking non-vegan b/c you have added dairy products (soy milk is a good alternative), or for the separate reason to only using shade-grown, fair-trade coffee?

Vcuisine said...

It's different Suganya. The one pot meal is tempting to have. Viji

Padmaja said...

Suganya!! simple and easy dish and what an amazing pictures, its so vibrant!!

Asha said...

I can't do Vegan but most of my recipes are usually vegetarian though!:))
Dish looks great! It's easy for Indians to post Vegan dishes I think.May be you should start a one-time event for Vegan dishes for Nov!

Kribha said...

Looks so good and the recipe sounds simple. Awaiting more of your vegan recipes. Congrats on winning the 'reader's choice' in the click event. I loved your entry so much and I knew you would get it.

bee said...

i was vegan for 10 years, and reverted to eating yogurt and such for medical reasons. it is a wise choice if you can maintain it, and focus on meeting calcium requirements.

musical said...

Thats a very hearty combo! and a lovely blend of different flavors!

Sirisha Kilambi said...

Suganya....A comfort food indeed....Looks So nice :-))

Meeta said...

Sug, this looks lovvely and colorful. Perfect!

Laavanya said...

This looks scrumptious.

Latha said...

Looks delicious Suganya and hats off to veganism!

Rina said...

Lovely pic

Sandeepa said...

Looks delightful.

Ramya's Mane Adige said...

oh wow!! this looks like a healthy recipe with so many veggies!! I think I can make this for my hubby's lunch box... I'm sure hez gonna love it. thanx! :)

Suganya said...

Thengai sundal sadam? Bharathy, that dint strike me. But you are right. It is sundal sadam :)

And its delicious too, Raaaga.

Bharathy is funny. Now, don't cry dear Srivalli :D

Thanks HC.

Thank you Nags. I did see your announcement for WBB. I hope I can participate. Gotta find a vegan way though.

Is that you Susan? The picture is soooooo different. Love your new look and yr new blog :). Non-vegan because of the dairy product. I am yet to overcome my hesitation to try soy latte. That is one of my to-dos this year ;).

I love every bit of it, Viji. I have made it countless number of times so far.

Thank you Padamaja :)

Are you serious Asha? I am not sure what the response will be though. But I will definitely keep this in mind.

Thank you very much Kribha.

It is a wise choice, Bee. These past few months, I was back to 90% vegan. I had no sugar cravings, my skin looks good, I feel so energetic too. But holiday pies everywhere are testing my perseverance. I do take a daily supplement.

You put it right, Musical. The flavours are really amazing.

Thank you So much, Sirisha :)

Meeta, thanks :)

Not only looks, but tastes delicious too, Laavanya.

Thank you Latha, Rina and Sandeepa.

Ramya, Do try and let me know if he likes it :)

Sivani said...

Oh, totally yummy - Angel Face will love this.

BTW, I've just tagged you for the Fantastic Four meme - as best I could see you have not been tagged yet.

This is completely voluntary, of course, so do let me know if you would prefer not to participate, or if you already had.

More info on my foodblog, ruchi chuchu

Tee said...

Yum! looks so delicious!

sunita said...

I wouldn't mind being vegan if that bowl of food was before me.

Hannah said...

I'm so happy to hear that you'll be going vegan for the whole month- and I can't wait to see what other delicious recipes you'll come up with!

Red Chillies said...

Congratulations on being a vegan for almost 4 months! Such a beautiful mix of protein, fibre, veggies, carbs. Very well balanced indeed. No wonder you feel good inside out :-)

sra said...

Sounds delicious, looks delicious. Best of luck on the vegan venture!

Rajitha said...

yum..that does look good suganya..cute bowl btw

Sig said...

Vij's is one of our favorite restaurants in Vancouver. So I can imagine how good the recipes must be! Looks great...

Bharathy said...

Having a look at the ratios,just meant to say Thengai sadam with sundalin it or Sundal sadam with thengai in it! :)...

...and Srivalli better get your eyes checked or else I will send you "pattasu" as the surprise ingredient!..;)

sagari said...

yummmm healthy recipe

Nabeela said...

Thank you for posting black chickpea recipes! I have ahuge back and just 2 recipes in my repertoire!
One question: How do you cook 1 cup basmati in 1 cup water? Any special technique?
P.S: The pictures won't load...don't know why :(

Suganya said...

Nabeela, I can see the pics now. Let me know if you experience the problem again.
Rgding basmati rice, I pressure cook for 2 whistles. Fluff, cool and use in the recipe. My friend's mom used to say that basmati should be pressure cooked for 8 minutes for perfect biriyani. 8 mins immaterial of whether 2 whistles or not. But I stick to 2 whistles in pressure cook. Hope this helps.

Rachna said...

i love the way the potatoes are cut!!

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