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.

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Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 3

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Ingredients:

• 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

Method:

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.

Cannellini/ White Kidney Beans Sundal ~ Navaratri Special

Ingredients:
Cannellini Beans - 2 cans (19oz)
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - few springs
Fresh shredded coconut - 2 TBSP
Oil - 2 tsp
Salt - to taste

For the powder:  Fry in 1 tsp of oil and make a fine powder
Coriander Seeds - 2 TBSP
Channa Dal - 1 TBSP
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Red Chilies - 3

Method:
Rinse the beans thoroughly and drain.
Heat oil in a skillet and splutter mustard seeds.
Add urad dal and fry until golden brown.
Add asafoetida and curry leaves.  Fry for 10 seconds and add the beans.
Add turmeric powder and salt.  Mix well.
Add the ground curry powder (desired amount)  and mix well.  Cover and cook for 5 minutes.
Add the coconut and mix well.  Remove from heat.
Serve hot.