Mupunga unedovi - Jharkhandi Style

Ingredients

In this Jharkhandi adaptation, the original Zimbabwean Mupunga unedovi is transformed by incorporating Jharkhandi spices and flavors. The traditional ingredients of rice, peanuts, and vegetables remain, but the spices used are specific to Jharkhandi cuisine. The dish is also adjusted to suit the local taste preferences and cooking techniques, resulting in a unique fusion of flavors. We alse have the original recipe for Mupunga unedovi, so you can check it out.

• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 1 cup (150g) peanuts, roasted and coarsely ground 1 cup (150g) peanuts, roasted and coarsely ground
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (150g) mixed vegetables (carrots, peas, beans) 1 cup (150g) mixed vegetables (carrots, peas, beans)
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 10g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add the chopped onion and minced garlic to the pot. Sauté until the onion turns golden brown.
4. 4.
   Stir in the coriander powder, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
5. 5.
   Add the chopped tomatoes to the pot and cook until they soften and release their juices.
6. 6.
   Add the mixed vegetables and cook for a few minutes until they are slightly tender.
7. 7.
   Stir in the ground peanuts and mix well to coat the vegetables.
8. 8.
   Add the soaked and drained basmati rice to the pot. Mix gently to combine all the ingredients.
9. 9.
   Pour in 2 cups (470ml) of water and season with salt to taste. Bring the mixture to a boil.
10. 10.
    Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the rice is cooked and the flavors have melded together.
11. 11.
    Once cooked, fluff the rice with a fork and garnish with fresh cilantro leaves.
12. 12.
    Serve the Jharkhandi-style Mupunga unedovi hot with roti or steamed rice.

Treat your ingredients with care...

• Peanuts — Make sure to roast the peanuts before grinding them to enhance their flavor and texture.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder according to your taste preference.
• You can add other vegetables like bell peppers or cauliflower to customize the dish.
• To make it more indulgent, drizzle some ghee (clarified butter) over the finished dish before serving.
• If you prefer a smoother texture, you can blend a portion of the stew before adding the rice.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch.

Serving advice

Serve the Jharkhandi-style Mupunga unedovi hot as a main course. It can be enjoyed on its own or with a side of roti or steamed rice. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

To enhance the presentation, you can sprinkle some roasted peanuts and cilantro leaves on top of the dish. Serve it in a traditional Jharkhandi-style bowl or plate for an authentic touch.