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For a long time, I thought tempeh was “something made of fermented soy beans that is high in protein.” I used to buy it online and eat it regularly but never gave a thought to what it actually is and how it is made. It was only when someone shared an image of their homegrown tempeh in my Vegan Food Group that I was truly intrigued (thanks, Maneesh).
So, here is the gist of what tempeh is. Tempeh is a traditional Indonesian food made by fermenting whole, cooked soybeans with a mold called Rhizopus oligosporus. This fermentation process makes the protein and other nutrients in soybeans more bioavailable and much easier for the human body to digest and assimilate. Tempeh also contains prebiotics, which promote a healthy gut.
Now, the fun part is that making tempeh is a versatile process not limited to soybeans only. We can make tempeh with literally any cooked legume (and also some grains and seeds). The tempeh fermentation process improves the nutritional value of the legume used. So, why not make tempeh with different varieties of legumes to make them more nourishing 🙂 ?? This is my motivation behind making tempeh with different beans and lentils.
In this post, I will tell you how to make tempeh with red lobia, also known as chawli and red cowpea. This tempeh looks gorgeous and has a very “desi” vibe. Since red lobia is commonly eaten across India, you can use this tempeh in all kinds of Indian recipes.
The idea of making your own tempeh from scratch can feel intimidating at first. But there is no need to worry! Growing your own tempeh at home is quite simple once you learn some basic rules. It can be made easily in an Indian kitchen with basic cutlery/equipment. Check out this post, Homemade Tempeh: Tips for Beginners, for basic tips.
Homemade Red Lobia Tempeh (Red Cowpea Tempeh)
Time taken: 10 minutes cooking time + 2 hours drying time + incubating time (24-48 hours)
Yields: approx. 4-5 hearty servings
1 Indian teacup = 150 ml
Ingredients
· 2 cups dried red lobia
· 2 teaspoons vinegar (any kind; I use ACV)
· 2 teaspoons rice flour/besan
· 1/2 the contents of 1 sachet Alla Posh tempeh starter*
Cooking the Red Lobia
1. Soak the red lobia overnight (8 to 12 hours) in warm water. Drain and rinse.
2. Pressure cook the red lobia with adequate fresh water for 3 whistles on medium-high heat. The beans should be cooked al dente, i.e., fully cooked and firm to the bite. It shouldn’t be either under-cooked or mushy. Drain and rinse the red lobia.
The Drying Process
1. Take the cooked red lobia in a big bowl and sprinkle the vinegar on it. Toss well so that each bean is uniformly coated.
2. Take 2-3 large plates/trays, and spread out the red lobia evenly in thin layers and keep to air dry. You may place the plates/trays under a fan. Let the red lobia dry completely; they should be 100% dry to the touch with no surface moisture. This may take around 2.5 to 3 hours in the summer months in India.
3. Once the red lobia is completely dry, transfer it to a clean, big bowl.
How to Inoculate
1. In a small dry bowl, take half the contents of a sachet of Alla Posh tempeh starter culture (around 1.5 to 2 gm) and add the besan/rice flour to it. Mix well.
2. Sprinkle this powder all over the cooked, cooled, and dried red lobia. Toss and mix well for several seconds until each bean is uniformly coated with the starter-besan/rice flour combo.
3. Take a small ziplock bag and prick holes at 1-inch intervals using a toothpick. Now spoon all the red lobia into it. Press out all the air from the bag and seal it. You may have to fold the bag to reduce its size.
4. Place the bag on a flat surface. Use your hands to gently press the red lobia down to form a uniform block about 1 inch thick.
The Incubation
1. Place the ziplock bag on a wire-rack tray and keep it to incubate undisturbed in a warm but well-ventilated area. For the best results, place a tray of water underneath.
2. If you don’t have a wire-rack tray, simply spread a clean kitchen towel on the counter and place the ziplock bag on it.
3. The inoculated red lobia will start to generate its own heat after about 12 to 15 hours.
4. Between 15 and 18 hours of incubation, you will be able to see some light condensation and the beginning of some white mycelium growth.
5. The mycelium will continue to grow and thicken rapidly over the next few hours, binding the red lobia in a firm white layer called the “tempeh mushroom.” Flip the packet over at 24 hours to ensure even air circulation.
6. Your tempeh is ready for harvesting when the entire surface is covered with thick, white “tempeh mushroom” and feels firm to the touch. It should be a solid cake and smell like lightly fermented idli batter at the time of harvesting. This can take around 30 to 36 hours in Indian summers and longer in winters.
Harvesting and Storage
1. Remove the tempeh block from the ziplock bag once it is ready. Steam the tempeh for 10 to 12 minutes to soften it and remove any bitterness caused by the fermentation.
2. Once cooled, you can store the tempeh in an airtight container in the fridge for up to 4-5 days. You may also pack the tempeh in a ziplock bag and freeze it for up to two months.
Notes:
*I used Alla Posh soy tempeh starter culture to make this batch. Yes, soy tempeh starter culture can be used for non-soy tempeh as well and vice versa. A single sachet contains 3 to 4 gms of starter culture powder. For the quantity of beans mentioned in this post, we need 1/2 of this amount, i.e., 1.5 to 2 gms.
*Tempeh starter cultures from different brands may differ in quality, so I recommend Alla Posh as it is tried and tested by me and the members of my Homemade Tempeh WhatsApp group.
*You can easily halve or double this recipe. For beginners, I would recommend halving the recipe for the first few attempts.
Also see: How to Know if My Homemade Tempeh is Ready?