Beans And Carrot Masala Pulav With Black Eyed Beans Recipe
The Beans and Carrot Masala Pulav with Black Eyed Beans, is a wholesome and delicious combination of rice along with spices. Combining black eyed beans (known as Lobia, or Kara Mani or Chora in various Indian languages) 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.
If you like this recipe, you can also try other rice recipes such as
- 1/4 cup Black Eyed Beans (Lobia)
- 1 cup Rice
- 2 Carrots (Gajjar) , finely chopped
- 5 to 6 Green beans (French Beans) , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 Tomatoes , finely chopped
- 1 Bay leaves (tej patta)
- 1 inch Cinnamon Stick (Dalchini)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 Green Chillies , slit
- 1 tablespoon Mint Leaves (Pudina) , chopped
- 1 tablespoon Ghee
- Salt , to taste
How to make Beans And Carrot Masala Pulav With Black Eyed Beans Recipe
To begin making the Beans and Carrot Masala Pulav with Black Eyed Beans, we will first cook the black eyed beans along with salt in 1 cup of water until soft and tender in a pressure cooker.
Place the beans, salt and water in a pressure cooker, cover the cooker, place the weight on and pressure cooker for 2 to 3 whistles.
After the 3 whistles, turn the heat to low and simmer the beans for about 5 minutes and then turn off the heat.
Next step is to steam the vegetables. Place the vegetables in a steamer, sprinkle some salt and steam for 4 to 7 minutes, until the vegetables are power cooked (not too soft and not to firm).
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.
In the next step we will be cooking the beans and rice along with spices to make the Masala Pulao.
Heat ghee in a large sauce pan on medium heat; add the 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.
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. Check the salt and spice levels and adjust to suit your taste. Gently stir in the steamed vegetables and serve warm.
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