A classic Indian breakfast dish, easy to make and full of flavour and texture.
Preparation
This recipe serves 2
Method
How to make the rice:
Wash the rice – I usually use a small teacup of brown rice for 2 people
Add 2 & 3/4 teacups of water
Put it all in a pan on a high heat, with the lid off
When it begins to froth, put the lid on, reduce the heat as low as it can go and leave it alone for 20 minutes
After 20 minutes if there is any water left, continue to cook it for 5 minutes
How to make the Shaak:
Chop the tomatoes
Chop the chilli
Put the coconut oil in a pan, leave it on medium heat and put the lid on
When it’s hot enough add some cumin seeds, rye, sweet neem leaves and a pinch of asafetida
Put the lid on and wait until the seeds pop
When the silence in between pops is longer, add some raw peanuts, the chopped chilli and the tomatoes and put the lid back on – it may sizzle when you add the tomatoes and if it does, it’s fine
After a few minutes add the sweetcorn
Add salt to taste
Add dried coriander powder to taste
Add a pinch of turmeric
You may wish to add a squeeze of lemon juice
If you like spicy food, you may want to add some chilli powder in addition to the fresh chilli
Finally, garnish with freshly chopped coriander and your Shaak is ready
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