Tuesday, January 19, 2016

Rajma Pulao with Drumstick Leaves / Kidney Beans Rice with Moringa Leaves ~ Day 19

Moringa leaf / Drumstick leaf is best known for its high nutritional value and medicinal benefits. Though it is widely available in India, it is a rare find here in the U S of A.  But, where I live, fresh leaves are available all the time at the Indian or Asian store, for only $2/pack.   I love incorporating this super green into various dishes, so the kids get all the nutrients from it.  This power-packed, healthy, one pot dish is a great choice for a quick lunch or dinner.

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 3

  • Basmati rice - 1 cup
  • Dark kidney beans - 2, 15oz cans, rinsed and drained 
  • or
  • Dry beans - 1 cup (soaked overnight with enough water, cooked until soft and drained)
  • Moringa leaves / Drumstick leaves - 1 cup (leaves separated from the stem and washed)
  • Mint leaves - 1/4 cup
  • Carrot - 1, large, grated
  • Onion - 1, medium, thinly sliced
  • Green chilli - 2, slit 
  • Ginger - 1-inch piece, grated
  • Garlic - 2 cloves, grated
  • Dried Pomegranate / Anardana powder - 1 tsp
  • Garam masala powder - 1 tsp
  • Water - 2 cups
  • Salt - to taste

For tempering:
  • Ghee and Oil - 2 tbsp, each
  • Cumin seeds - 1 tsp
  • Bay leaves - 2
  • Cinnamon stick - 1
  • Cloves - 4
  • Cardamom - 1

  1. Wash and soak the basmati rice for 30 minutes.
  2. Meanwhile, heat ghee/oil in a large, deep skillet.  Add cumin seeds.  When it starts to splutter, add bay leaves, cinnamon stick, cloves and cardamom.  Fry for 20 seconds.
  3. Add the sliced onion, grated ginger, garlic and green chillies.  Saute, over medium heat, until onions turn translucent and slightly brown.
  4. Add the grated carrot, moringa leaves and mint leaves.  Saute for 5 minutes.
  5. Add the kidney beans, pomegranate powder and garam masala powder.  Mix well and cook for 7 to 8 minutes.
  6. Drain the rice and add it to the kidney beans.  Gently mix and add 2 cups water and salt.
  7. Bring it to a boil, reduce heat to low, cover and cook for 20 minutes or until the rice is done.
  8. Remove from the heat and gently fluff the rice with a fork.
  9. Serve hot with your favorite raita.

1 comment:

  1. Thanks for making my dinner plans easier latha. I tried the above dish today and not only was it easy to make, but the end results was very satisfying. Please continue to post more easy recipes like this :-).


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