Double beans are rich in protein, calcium and phosphorus. The dark green bean pod, when shelled yields pink and white flat bean seeds. You can make curry, gravy or pulav with double beans. Alternatively you may add double beans to any poriyal or kootu to enhance the flavor and nutritional value of the dish. Red pulav is prepared in a spicy tomato base and this can be served as part of your special dinner menu. You can use this pulav as a lunch box recipe as well!
Double beans – shelled, 1 teacup or 200ml measure
Long grain rice or Basmati rice – 1½ tumblers or 300ml measure
Onions – 2 no, sliced thin
Cooking oil – 2 tablespoons
Salt – to taste
Jaggery – 1 teaspoon (optional)
Bay leaf – 2 no
Cinnamon – 1" piece
Star aneez – 1 no
Poppy seeds – 1 teaspoon
Fennel seeds/ Saunf – 1 teaspoon
Cardamom – 3no
Cloves – 3no
Coriander leaves – chopped, 1 tablespoon
For the masala:
Tomatoes – 3 no, cut into cubes
Ginger garlic paste – 1 teaspoon
Kashmiri chilli powder – 1 teaspoon
Method: Grind tomatoes, ginger-garlic paste and Kashmiri chilli powder into a fine paste. Keep aside.
Heat oil in the handi or pressure pan; add star aneez, cinnamon, cardamom, cloves and bay leaves and sauté for a minute. Add poppy seeds and fennel seeds and sauté for 20 seconds. Add sliced onions and fry till they start to brown. Add the ground paste, jaggery and mix well. Cover and cook till the paste thicken and oil separates. Now add double beans and cook for a minute. Wash the rice well, drain and add to the handi or pan. Fry for 2 minutes. Add 2 tumblers (400ml) of water and salt to the fried items. Mix well. Close the handi or pressure pan, and cook for 6 whistles or 5 minutes. Switch off the fire. Allow the pressure to subside. Open the lid and gently mix the pulav with a fork. Garnish with coriander leaves. Serve hot with raitha and chips.
|Red Pulav with Double Beans|
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