BM #99 Day 13 -
We have a protein rich pulao for today which is simple and quick to fix. The moth beans or matki beans need to be soaked for a few hours and that is the only thing which might need some planning.
The simple flavors win hearts and is a perfect one for lunch boxes as well.
Ingredients -
Moth Beans/ Matki Beans 1/2 cup washed and soaked Overnight
Basmati Rice 1 1/2 cups
Onions, finely chopped 1/2 cup
Ginger-Green Chili Paste 2 tsp
Dhania Jeera Powder, Garam Masala, Turmeric, Salt as needed
Mixed Vegetables chopped 1 cup (I used Carrots, Peas, Red Bell Pepper and Green Bell pepper)
Seasoning (Ghee 1 Tbsp, Cumin Seeds 1/2 tsp, Cloves 3-4, Cinnamon 1 inch, Asafotida 2 pinches)
Coriander leaves for garnish
Method Of Preparation -
Wash and soak Basmati Rice for 30 minutes.
Cook the rice so that it is fluffy. Spread the rice in a wide platter to cool.
In a heated pan, add ghee, cumin seeds, cloves, cinnamon and asafotida.
Saute onions until golden brown. Add in the ginger-green chili paste. Sprinkle the dhania jeera powder, garam masala, turmeric and salt.
Mix well and sprinkle water so that the spices don't burn.
Add in the washed, soaked and drained moth beans.
Saute and sprinkle a few spoons of water, cover and let the beans cook.
After about 10-12 minutes, remove the cover, check to see if the beans are cooked well but not mushy and also the water is all absorbed.
Lower the heat and add the cooled Basmati rice.
Gently mix the rice into the moth beans mixture.
Cover and remove from heat. Let it sit for a few minutes so that the flavor blends in.
Serve in a plate and garnish with coriander leaves. It can be enjoyed with yogurt or any spicy gravy curry.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99
Preparation Time 30 minutes
Serves 4-5
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