LOBIA PULAV

 Lobia or Black-eyed Beans are a great source of plant-based protein. It has an adequate amount of fibre too and hence is a sought after food for weight watchers. All the same, it is a nutritious legume for everyone, whether weight watchers or not. It has many benefits and many dishes from different cuisine are made from it. 

In south India, it is used to make a Sundal/salad and is also used in making Kootu(a dal based gravy dish). In north India, a dal is made using Lobia, which is similar to Rajma. They are used in the famous dish of Kerala-Olan and is used in Mediterranean cuisine in Felafel and Salads. It is also made into flour, which can be added to the wheat flour while making Rotis.

Here I have made a Pulav using these Beans. This recipe is a good lunch box option as it is a meal in itself. It is easy to make and gets done in 30 minutes provided the beans are pre-soaked and cooked. To make this Pulav I have cooked the dal in a tomato-based gravy with spices and added the cooked beans to it.

While you are here please check out my other rice recipes like Masala Rice, Coriander Rice, Coconut Rice, Flavoured Rice, and more...

Here is the recipe of Lobia Pulav for you- 

  PREP TIME: 20 Mins(soak 2 hr)                         COOK TIME: 20Mins

 TOTAL TIME:40Mins                                            COURSE:  MAIN

 CUISINE:  NORTH INDIAN                                  SERVINGS: 5

 AUTHOR: Rajni Ram

Ingredients:

    Rice 1.5 cup cooked 

    Lobia/Karamani 100 gm (soaked for 2 hrs and cooked)

    Onion1 chopped finely

    Tomatoes 2 chopped finely

    Green chilli 1 chopped

    Cinnamon 1 inch stick

    Badi Elaichi 1 whole

    Shah jeera 1 tsp

    Cumin 1 tsp

    Cloves 5

    Fennel seeds/Saunf 1/2 tsp

   Black peppercorns 1.2 tsp

   Ginger-garlic paste 1/ tsp

   Turmeric powder 1/2 tsp

    Salt as required

   Red chilli powder 1 tsp

   Coriander powder 1 tsp

   Fennel powder1/2 tsp

   Biriyani powder 1 tsp(optional)

   Garam masala powder 1/2 tsp

  Coriander leaves finely chopped 1 tbsp

Directions:

Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute. Now add the ginger- garlic paste followed by chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite.    

STEPWISE RECIPE FOLLOWS:

1. Assemble all ingredients. Soak the Lobia for 2 hrs and pressure cook for 5 whistles. Cook the rice and cool it by spreading it on a plate and drizzle some oil on it, so that the grains don't stick together. 

2. Now take oil in a pan/Kadai and heat it. Add all the whole spices - Cinnamon, Cloves, Black cardamom/Badi elaichi, Fennel seeds, Shah jeera, Peppercorns to it. Fry for 10 seconds and add the green chillies and saute.

3. Now add the ginger- garlic paste followed by turmeric powder and chopped onions and saute until onions turn translucent. Now add the tomatoes followed by salt and cook, until the tomatoes turn mushy. 

4. Add all the dry spice powders-red chilli powder, coriander powder, fennel powder and saute for 2 minutes, until the masalas are well incorporated. Now add the cooked Lobia followed by a cup of water and cook for 2 minutes. 

5. Now add the biriyani powder(skip if you don't have it handy) and stir nicely. Start adding the cooked rice to the Lobia gravy, little by little. Mix nicely, such that the gravy coats the rice well.

6. Sprinkle some Garam masala over it, and add some chopped coriander leaves. The yummy Lobia pulav is ready. Enjoy. Bon Appetite. 

NOTES:

1. I have used the white Lobia here. This dish can be prepared with the Red ones, or even green peas and turns out absolutely delicious.

2. The Lobia should be well cooked but not mushy.

3. I have used Biriyani masala for extra flavouring, the dish tastes good even without it. 

If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.

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