When stepping out of the cosy, and safe space of your home is not an option anymore, dreams of exploring the world brew up within you. Add in a drizzle of virtual travel and a splattering of gourmet food, and you’ve got what we call #TNLTasteOfTheWorldThroughout the series, we’ll be getting in touch with chefs from around the world to recreate their signature dishes for you to try at home. After all, who said one needs to leave the house to embark on a culinary trail? Recipe by Chef Ritesh Negi

Located in India’s superhub Noida, Radisson Blu MBD Hotel Noida brings its neighbouring city, Delhi’s culinary riot under its umbrella effortlessly – thanks to their Corporate Executive Chef Ritesh Negi. Backed with immense experience garnered through many years in the culinary industry, Chef Negi takes you on a food journey irrespective of the dish you devour into. Whether you eat your heart out at the hotel’s Neoclassical style SXVIII, or dig into Pan-Asian dishes at R.E.D (Rare Eastern Dining), Chef Negi’s signature flavours whiff through each plate irrespective.

For this episode of #TnlTasteOfTheWorld, Chef Negi takes inspiration from an ancient Indian dish and crafts a plate of soya bean and green peas porridge. Taste, warmth, and wholesome flavours come as happy accompaniments of this recipe.

Ingredients

  • Lal masoor
  • Urad (chhilka)
  • Urad (dhuli)
  • Oats
  • Soya bean chunks
  • Broken wheat (daliya)
  • Red cardamom
  • Green cardamom
  • Ginger-garlic paste
  • Clarified butter (ghee)
  • Cinnamon sticks
  • Cumin (jeera)
  • Turmeric powder
  • Red chilli powder
  • Fresh green chillies
  • Fresh coriander
  • Fresh mint
  • Salt
  • Green peas
  • Lemon wedges
  • Water
  • Crispy onions to garnish
  • Cashews to garnish

Preparation

  • Take the soya bean chunks and boil it.
  • Next, drain the excess water and divide the chunks into two parts: one blended into a paste using a blender, and the other shredded roughly. Leave both aside.
  • Wash and pre-soak the lentils in water along with some turmeric.

Recipe

  • In a pressure cooker, add clarified butter, cinnamon sticks, red cardamom and green cardamom. Let it crackle.
  • Next, add soaked lentils, turmeric, salt, broken wheat, oats, green chilli and water. Let it cook in the pressure cooker for 15-20 minutes.
  • After one whistle of the cooker, lower the heat and let it cook for another 15 minutes.
  • Once cooked, transfer the dish to a bowl and whisk it to remove chunks.
  • In another pot, crackle red cardamom and green cardamom in clarified butter.
  • Next, add the ginger-garlic paste and mix well.
  • Add water and stir.
  • Next, add turmeric as well as red chilli powder and stir.
  • Add the soya bean paste and the cooked lentils to these spices. Stir well.
  • Add shredded soya chunks and mix.
  • Let the stew simmer on low heat for 15-20 minutes.
  • Next, add green peas and mix it through. Let it simmer for half an hour.

Plating

  • Temper the cumin seeds in a pan.
  • Pour the porridge in a plate.
  • Garnish with tempered cumin, crispy onions, fresh coriander, fresh mint, and cashews. Squeeze a wedge of lemon on the dish, and enjoy!

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