Butter beans Mint flavoured bath
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.
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
- 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
- bay leaf-1
- marath moggu-2
- salt- to taste
- Fresh mint leaves-1cup
- Fresh coriander- a handful
- Desiccated coconut-1/4cup
- Green chillies-3-4
- Roasted cashews
- Chopped fresh coriander
- 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.
- 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