Black eyed beans or alasandala pulao recipe with step by step instructions and photos
Lunch box recipe #1
Jump to RecipeAbout Black eyed beans pulao recipe – This dish is similar to any other pulao we make which is made using black eyed beans. Black eyed beans are called as alasandalu in telugu, karamani in tamil and lobia in hindi.
These are also known as cowpeas, a common legume cultivated around the globe. Black-eyed beans are incredibly nutrient-dense, packing plenty of fiber and protein into each serving. They’re also a good source of several important micronutrients, including folate, copper, thiamine, and iron.
Black eyed beans pulao – Preparation
1. With 250 ml cup measure, take half cup of black eyed beans and dry roast them. It takes 3 to 4 minutes to roast and releases nice aroma.
2. Take these roasted beans into a bowl wash them, and soak them for 15 to 20 minutes. Meanwhile soak rice and cut the vegetables required.
Black eyed beans pulao – Cooking
1. In a pressure cooker, heat some ghee and add the whole garam masala spices and jeera powder, and fry them until jeera crackles. Add curry leaves and green chilli fry for few seconds, then add chopped onion fry until it becomes translucent.
2. Add ginger garlic paste and fry it until raw smell goes. Add chopped tomato and cook it mushy.
3. Now add the soaked beans into this and give it a mix.
4. Add turmeric powder, red chilli powder, coriander seed powder and garam masala powder and mix it well. You can add little water for not to burn the masala.
5. Add handful of coriander and mint leaves and give it a nice mix.
6. Now add the soaked rice and mix it well.
7. Pour required water to this, add salt to taste and mix it well. Pressure cook this for 3 whistles and let the pressure release naturally.
8. Delicious alasandala pulao is ready.
Notes
- Roasting the beans enhances the taste of the pulao, it releases the aroma when we roast the beans.
- You can also use cooked beans also to make this pulao.
- You can use any rice available. I am using normal raw rice.
Tried this recipe? Comment down below how it turned out!
For more pulao recipes – Millet pulao
For any queries and suggestions write us to reshmablog64@gmail.com. Follow us on Instagram recipes_n_stories.
Black eyed beans pulao | Alasandala pulao
Ingredients
250 ml cup measure
- ½ cup black eyed beans
- 1 cup Rice
- 1 medium sized onion
- 1 tomato
- whole garam masala
- 1 tbsp. red chilli powder
- 2 nos. green chillis
- 1 tsp ginger garlic paste
- 1 tsp coriander seed powder
- ¾ tsp garam masala powder
- ¼ tsp turmeric powder
- 2 tbsp. ghee
- Coriander leaves
- Mint leaves
- 1 tsp jeera cumin seeds
- Curry leaves
- salt to taste
- water as required
Instructions
Black eyed beans pulao – Preparation
- With 250 ml cup measure, take half cup of black eyed beans and dry roast them. It takes 3 to 4 minutes to roast and releases nice aroma.
- Take these roasted beans into a bowl wash them, and soak them for 15 to 20 minutes. Meanwhile soak rice and cut the vegetables required.
Black eyed beans pulao – Cooking
- In a pressure cooker, heat some ghee and add the whole garam masala spices and jeera powder, and fry them until jeera crackles.
- Add curry leaves and green chilli fry for few seconds, then add chopped onion fry until it becomes translucent.
- Add ginger garlic paste and fry it until raw smell goes. Add chopped tomato and cook it mushy.
- Now add the soaked beans into this and give it a mix.
- Add turmeric powder, red chilli powder, coriander seed powder and garam masala powder and mix it well. You can add little water for not to burn the masala.
- Add handful of coriander and mint leaves and give it a nice mix.
- Now add the soaked rice and mix it well. Pour required water to this, add salt to taste and mix it well.
- Pressure cook this for 3 whistles and let the pressure release naturally.
- Delicious alasandala pulao is ready.
Notes
- Roasting the beans enhances the taste of the pulao, it releases the aroma when we roast the beans.
- You can also use cooked black eyed beans to make this pulao.
- You can use any rice available. I am using normal raw rice.
