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Tuesday, February 11, 2020

Black Eyed Peas Rice / Lobia Pulao

Today's recipe makes a spicy one pot meal that is filling and nutritious. Vegetables like beans, carrots, potatoes and peas can go as well into it to make it more healthier but I wanted the beans to take the lead role here. If one had soaked black eyed peas handy or even the canned ones, the dish is a breeze to make. I like onions in these kind of dishes in fried form rather than sauteing along with the spices and so have used them as garnish. A chopped onion can be sauteed before the addition of the tomato in the recipe and the garnish can be left out. 
The rice is spicy on it's own and doesn't need any side dish to go with it. A simple raita can be prepared if preferred though a plain yogurt made a perfect accompaniment for the very spicy version I cooked.
Ingredients:
1/4 cup black eyed peas
3/4 cup basmati rice
1 sliced onion + oil for frying
1 tbsp. ghee / oil
1 green cardamom pod
2 whole cloves
1/2 inch cinnamon stick
1 inch piece ginger, crushed
1/8 tsp. turmeric
1/2 tsp. coriander powder
1/2 tsp. cumin powder
1/4 to 1/2 tsp. chili powder
1 tomato chopped
1/2 tsp. garam masala
Salt to taste
1 and 3/4 cups of water
Chopped cilantro to garnish

Prep work:
* Soak beans for about 4 to 5 hours. If not pressure cooking, soak overnight to cut down the cooking time.
* Soak rice in water for about 15 to 30 minutes and drain the soaking water. Rinse rice in several changes of water until clear and leave it in a colander to dry.
 * Heat oil in a pan and fry onion until crisp and golden, stirring frequently. Remove them with a slotted spoon, draining oil as much as possible and spread them out on a paper towel to drain. Keep aside for garnish

Directions:
* Heat oil directly in a small sized pressure cooker and add cardamom, cloves and cinnamon and cook for few seconds over medium heat. Next add ginger and saute for 30 seconds. Some chopped garlic can be added at this point if preferred. Add turmeric, ground cumin and coriander, chili powder and saute for few seconds. 
* Next add tomato and cook until it turns into mush. 
* Add the drained rice and garam masala, saute for about a minute, stirring gently not to break the grains. 
* Next add the drained beans, salt and water and close the lid. Pressure cook the mixture fro two whistles.
* Let the rice sit for few minutes after the valve pressure is gone. Garnish with fried onions and chopped cilantro. Serve it with some yogurt on the side. 

5 comments:

vaishali sabnani said...

I have never used lobhia in rice , sounds like a super variation . Excellent recipe , must try it soon .

Rafeeda AR said...

I could eat that whole bowl of the pulao! So super delicious... I love black eyed beans but not anyone in my family is interested, so I hardly make it. I agree that the fried onions lends so much flavor into the dish...

Harini R said...

Very nutritious and flavorful rice. Shall try this sometime.

rajani said...

The picture look so good, the rice looks perfectly done and lobia is a great addition there.

Amara’s cooking said...

That's innovative to add lobia in the rice. Love your recipe and the presentation. Will give it a try.