So recently I’ve been watching Hell’s Kitchen as it’s now available to watch on Netflix. Hell’s Kitchen is my guilty pleasure, perhaps it’s my alter ego, don’t get me wrong I don’t use strong language in my personal life and don’t encourage it at all, but it’s just something about Gordon Ramsey calling someone a “Donkey” and asking multiple times “Where’s the Risotto, Scallops, or Meat” it’s just highly entertaining to watch, what doesn’t help is that as I’m a Vegan and I get really hungry whilst watching!
So, anyway, this dish, I thought why not be brave and do something totally insane? Get a classic Gujarati Dish and mix it up a bit. The result? It’s so delicious, highly recommend it if you want something a little different. Plus it being a Pressure Cooker meal, makes life a lot easier. You just pop everything in and keep your ears peeled for a number of whistles and just like that your dish is ready in a jiffy.
Wash everything in a bowl in a couple of changes of Water until the Water isn’t cloudy and soak for half an hour to an hour
- Handful of Green Beans roughly chopped
- Handful of Brown Mushrooms (use any Meaty Mushrooms) Sliced
- Handful of Coriander finely chopped (keep some finely cut stalks aside)
- 2 Tbsp Coconut Oil
- 1/2 Tsp Cumin
- 1/4 Tsp Asafoetida
- 1/4 – 1/2 Tsp Dried Rosemary
- 1/4 – 1/2 Tsp Dried Thyme
- 1 Tsp Garlic minced
- 1/4 Tsp Turmeric Powder
- 1 – 2 Tsp Coriander & Cumin Powder
- Black Pepper To Taste
- Salt To Taste
- Pinch of Sugar (optional)
- Lemon Juice (optional)
- Red Chilli Powder/ Minced Green Chillies (optional)
- 2 Cups of Water
- Heat Oil in a Pressure Cooker.
- Once Oil is hot add in the Cumin Seeds, Asafoetida & Coriander Stalks, give it a little mix and let it cook for about 30 seconds.
- Now add the Garlic and Herbs, cook everything until the raw smell of Garlic goes away.
- Go ahead and add the sliced Mushrooms, Green Beans a pinch of Salt and Pepper.
- Cook for about 5-10 minutes until the Mushroom doesn’t release water and then evaporates, keep stirring, and make sure they don’t burn.
- Once the Mushrooms have gone through the process and have gone dry add in the Rice and Lentils.
- Give everything a good mix and add in the Turmeric, Coriander & Cumin Powder. Once everything is well incorporated add in the Water. Mix everything well and add in Salt to suit your pallet. Give the Water a taste, this is the point where you can add whatever is lacking. Be it a pinch of Sugar, more Garlic, a little bit of Lemon Juice, perhaps some Chilli.
- Close the Pressure Cooker and wait for 3-4 whistles om high heat.
- Let the Pressure release naturally, or use a Spoon, add in the Coriander and there you have it.
It’s ready to Eat, Share and Enjoy.