Beans and Carrot Masala Pulav with Black Eyed Beans or Whole Green Mung Beans

Details

Written by Archana Doshi

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Combining black eyed beans (known as Lobia, or Kara Mani or Chora in various Indian languagges) along with rice, spices and nuts was one of the best dishes I have savored in my lifetime of marriage into the Gujarati food. Black eyed beans are one of the few beans that easily absorb the spices thrown into it and it dresses the Pulav deliciously. It serves as a great wholesome one dish meal along with Gujarati Kadhi or Palak Nu Raito accompanied along with crispy Masala Papad and Kachi Keri Nu Achaar. 

Makes: 3-4 servings
Ingredients
1 cup fine quality basmati rice or any other rice that you prefer
¼ cup black eyed beans ( or green mung beans)
½ cup green peas, steamed (you can use carrots or beans as well)
½ teaspoon turmeric powder
½ cup finely chopped tomatoes
2 cloves
1 bay leaf
1 inch piece of cinnamon
2 pods cardamom
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 slit green chillies
1 tablespoon of freshly chopped mint leaves (optinally use coriander leaves)
1 tablespoon ghee
salt to taste

Method
Cook the black eyed beans along with salt in 1 cup of water until soft and tender*. Strain the excess water and set aside the cooked beans. Wash and soak the rice in 2 cups of water for 1 hour. Using a pestle and motor pound the cardamom, cinnamon and cloves to a fine powder and set aside.

Heat ghee in a large sauce pan on medium heat; add the mustard seeds, cumin seeds and allow them to crackle. Stir in the pounded spice powder, bay leaf, turmeric powder, green chillies and chopped tomatoes. Sauté the above mixture until the tomatoes become tender and soft. Stir in the rice and salt along with the water that it was soaked in.

Allow the mixture to come to a boil and then turn the heat to low. Cover the pan and simmer to cook the rice. Once 10 minutes of the cooking process has passed stir in the black eyed beans and the chopped mint leaves. Simmer to cook the rice further for 15 or more minutes until the rice has been fully cooked and all the water has been absorbed. Turn off the heat and let the rice rest for 10 minutes before you can open to stir. Gently stir in the steamed green peas and serve warm.

You could alternatively cook in the pressure cooker if you prefer that method.

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