Last week I was making some rice and daal (lentils) as usual and ended up with a strange Brown lump/ball in the pot. I opened it up and White rice and Orange daal looked out at me… not unlike a Scotch egg. It was the product of a buckwheat soup I had made the night before and trying make use of it as cooking ‘water’ for rice and daal the next day. However, in consecutive attempts to re-make it I ended up with more of a ‘volcano’.
*2 tbs Organic sunflower oil
*The ‘thick bit’ leftover from homemade soya milk and including the okara (bean pulp)
*1/2 tbs Garam Masala
*1/2 tbs Cayenne pepper
*100g White rice
*50g Orange lentils
I have raw buckwheat which is slightly bitter, I usually lightly fry ‘toast’ it for immediate eating and just use it uncooked in recipes that will involve cooking numerous ingredients in a pot or slow cooking. As it happened I ended up doing both with this recipe.
The Garam Masala spice I’ve used here does not contain cinnamon or cardamon hence it’s better for non sweet or subtly sweet dishes. It consists of coriander, cumin, ginger, cassia, Black pepper and cloves.
I’ve used White rice here instead of the usual Brown because it’s better for the colour affect.
A) Lightly fry the buckwheat in a small pan with 1 tbs oil.
B) Fill a small/medium 1.5lt pot half way with the ‘thick bit’ and okara from soya milk. Cook on medium heat and stir in the Garam Masala, Cayenne pepper and 1 tbs oil. Put the lid on and leave until it’s just about to boil.
C) When the ‘soup’ is ready put the cooked buckwheat into it as well the rice and daal. Stir gently, put a lid on the pot and leave on low heat for 20-25min.
D) When it’s done you should find all of the excess water was used to cook the rice and daal and that what you have left is a soft ‘volcano’. The shape varies each time it’s made…
WHAT DOES IT TASTE LIKE?
Even though it might not look very appetizing with the Brown, spongy outer layer this is actually a nice, creamy rice dish. If you’ve ever had Red rice (and to a lesser extent Jasmine rice) this is what it texture is like. Red rice is chewy and nutty, whether you cook it for a short or long time on high or low heat it never gets really soft/over cooked and has a ‘heartiness’ about it. In this dish it is the buckwheat that gives it that texture as buckwheat is crunchy though combined with the creamy soya and soft rice/daal it ceases to be crunchy here but adds an extra element to the bite. I’ve used 80g which I think it just enough, any less and you won’t taste it and any more and it’ll be too chewy. The Garam and Cayenne spice it enough to give it a nice taste and being a creamy dish means that it doesn’t need much oil.
I guess this is more for the ‘weird’ factor than something I would usually make but it is actually tasty and filling; plus when I break the top the heat vapour comes through making it look like a smoky mountain 😀