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Pulses pulav

2 tbsp red kidney beans (rajma)
2 tbsp black-eyed beans (lobhia)
2 tbsp white chick-peas (kabuli channa)
2 tbsp peanuts
700 g cooked Basmati rice
5 tbsp oil
1 tsp mustard seeds
2 medium onions, finely chopped
2 medium tomatoes, chopped large
1 tsp chilli powder
1 tsp garam masala
2 oz sprouted green chick-peas (hare channa)
2 tsp lemon juice

1. Put the red kidney beans, black-eyed beans and white chick-peas into a large bowl, cover with cold water and leave to soak overnight.

2. Drain and boil rapidly together with the peanuts for 10 min; then simmer until cooked.  Drain.

3. Put the rice in a sieve. Wash thoroughly under a cold running tap until the water runs clear. Heat 3 tbsp oil on a high heat; add the rice and cook for 2 min; then season with salt.

4. Heat the remaining oil in another frying pan, add the mustard seeds and heat until they splutter. Add the onions and tomatoes and fry for about 30 sec.

5. Add the chilli powder, garam masala, cooked pulses, sprouted hare channa and lemon juice. Season with salt and cook for 3-4 min. Stir in the rice and serve hot.   Next  Home

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