Butter beans Mint flavoured bath

Bean rice final About:

This is one of my all time favorite one pot dish. It’s fragrant and tastes buttery without dairy. While I enjoy this with flavour of fresh herbs. It’s a lovely addition to a dinner buffet. Whenever I serve it at a party, my guests are intrigued. In this version, I flavored the rice with only three vegetables: Butter beans, peppers and onion.

Health Benefits:

Beans are packed with protein and are very filling. The combination of beans and rice makes a perfectly balanced meal for a vegetarian diet. Butter Bean are also called Val Bean, Valore bean and Indian Bean. The complete plant is edible . The young leaves can be eaten in salad, the older leaves can be cooked.

Yields: 2 servings
Preparation time: 15 minutes
Soaking time: 4-5 hours
Cooking time: 30-40 minutes

Ingredients:

  • Brown basmati rice-1cup
  • Water-1 3/4cup
  • Butter beans/Vaal/hyacinth/avarekalu bean-1cup
  • Chopped onion-1medium
  • Chopped bell peppers-1
  • Fennel seeds-1tsp
  • Clove-3
  • Cinnamon-1piece
  • Cardamom-2
  • bay leaf-1
  • marath moggu-2
  • salt- to taste
  • oil-1tbsp

To grind:

  • Fresh mint leaves-1cup
  • Fresh coriander- a handful
  • Desiccated coconut-1/4cup
  • Ginger-1/2inch
  • Garlic-2-3cloves
  • Green chillies-3-4

For garnishing:

  • Roasted cashews
  • Chopped fresh coriander

Procedure:

  • Wash and soak val beans for 4-5hours/overnight. After soaking time drain and set aside.
  • Rinse and soak rice for 15-20 minutes. After soaking time drain and set aside.
  • Combine ginger, garlic, mint, coriander, green chillies, coconut in a blender/food processor grind to paste by adding some water if required and set aside.
  • Now heat oil in a pressure cooker and add bay leaf, fennel seeds, cardamom, cinnamon, Marathi moggu, cloves and saute for few seconds.
  • Now add chopped onion, bell peppers and fry for 2-3 minutes.
  • Add soaked and drained beans, ground paste and saute for 4-5 minutes.
  • Now add soaked and drained brown basmati rice and saute for a minutes or two –stirring gently.
  • And the add 1 3/4cup water, salt and let it come to a boil, close the lid and pressure cook for 2whistles on a medium low flame.
  • Once cooked allow the pressure to escape before opening the lid.
  • Now garnish with some roasted cashews, fresh coriander and serve hot with raita/yogurt dips.

Note:

  • I used dry beans here- tender vaal beans can also be used.
  • Any canned beans can also be used alternatively.
  • Spices can be personalised as per the taste
Advertisements

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on February 13, 2015, in Indian, Main dish. Bookmark the permalink. 6 Comments.

  1. I should start using brown basmati rice, you are a great inspiration Chitra.. Butter beans rice that’s intersting dear

    Like

  2. Hi Chitra, Happy New Year! Thank you for always liking my posts. This sounds delicious!

    Like

Please leave your comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: