Peas Soya Pulav and Roast Beetroot Treat
This Pulav with Treat is my go-to-recipe when I want a quick, minimum effort, balanced meal with a touch of posh! The two components to this meal are Peas Soya Pulav and Roast Beetroot Slices. The Pulav can be had on its own or with vegan curd or oil-free pickle. You can also have the beetroot on its own as an afternoon snack. But TOGETHER (say it like Russell Peters in this video) its a winning combination! This recipe is suitable for diabetics, weight watchers, and of course proponents of peas. For those of you strictly regulating your carbohydrate or sugar intake remember to cut back a little on your usual quantity of rice since beetroots have carbs, some of which come from sugars. Don’t fret too much though, beetroot has a low glycemic load and has Vitamin C, Iron, Magnesium, Folate, Potassium and Fibre! INGREDIENTS For a hearty meal for 2 you will need:
- 140g raw rice (=180ml in volume)
- 75g of peas
- 75g of soya granules
- 1 onion
- 3 pods of garlic
- 2 chillies (medium heat)
- 2 tsp cumin seeds
- 1 tsp garam masala
- 2 bay leaves (optional)
First let’s get the Roast Beetroot in the oven!
And now, let’s prep and cook the Pulav.
- Beetroot stains everything dark pink — your fingers, your chopping board, your poo the next day… Be warned!
- Drain the soya granules and peas thoroughly to ensure your Pulav does not clump.
- Vary the ratio of rice:peas:soya according to your taste and your protein requirement.
- Substitute white rice with brown rice for extra fibre.