Pudinewale Lobia Pulao (Rice & Black eyed peas in Mint Sauce)

Couple of weeks before, we had to move to a new locality & during the move I decided not to buy any grocery; as moving the grocery along with the other stuffs would be a labor intensive activity. Everyday, when I happened to open the kitchen cabinet, a bag full of black eyed peas used to stare at me. I avoided it for many days as the only thing I used to cook using black eyed peas was huLi(sambar or curry). Finally a day arrived when my kitchen had nothing other than black eyed bean.

Stubborn, adamant, anti-social are the right words(according to me; black eyed peas lovers, please dont get offended) for black eyed peas/lobia/alasande kalu. Put in soup, sambar, pasta or in pulao, it stands apart & doesnot absorb the spices easily. I have seen few fellow bloggers using black eyed peas in pulao. I was little skeptical about the usage of this particular legume/grain as I personally feel that black eyed peas stand apart in most of the dishes it is put in. It doesnot absorb the spices easily unless skillfully cooked.So, I thought of defeating the black eyed beans with some very strong flavored spice/vegetable. The first thing that striked me was " Mint(Pudina)" followed by "Dill (Sabsige Soppu) leaves", "Garlic" & list went on. As mint was handy, I went ahead & prepared the pulao. Mint to a most extent succeeded to defeat the black eyed peas & wore the crown for that day. Three cheers to mint, he he..

Ingredients:

Mint leaves/Pudina: 1 cup (tightly packed)

Black eyed peas: 1 cup

Basmati Rice: 2.5 cups

Onion: 2 nos (1 finely chopped & the other coarsely chopped)

Cinnamon: 2 inch stick

Cardamom: 2 nos

Poppy seeds/Khus khus/gasagase: 1/2 tsp

Grated coconut: 3 tbsp

Ginger: 1 inch

Green chilli: 3 nos

Salt: According to taste

Water: 5 cups

Yogurt/Curd: 1/4th cup

Oil: 2 tbsp

Mustard Seeds: 1/2 tsp

Cumin Seeds: 1/2 tsp

Red chilli powder: 1/2 tsp (optional)

Lemon Juice: 1 tbsp (optional)

Procedure:

• Soak the black eyed peas in water for 8-10 hours.
• Make a smooth paste of mint, cinnamon, cardamom, coconut, poppy seeds, green chilli, ginger, onion by adding sufficient water.
• Heat a broad pan & add oil to it. When oil is hot, add mustard & cumin seeds.
  
• When seeds crackle; add finely chopped onions & saute till onions turn golden brown.
  
• Add the masala paste to the pan & fry till the raw smell of masala disappears (around 2-3 mins).
  
• Add soaked black eyed peas, 1/2 cup of water & cook on a medium flame until the black eyed beans are almost cooked (it should still be firm & soft). It took a little more than 30 minutes for me to get the black eyed peas cooked.
• Meantime, wash the rice in running water & soak it for 15-20 mins.
• Add the remaining water, rice, salt, chilli powder to the same pan & cook it on a medium heat until rice is 90% cooked (Best indicator is : grains would be bigger & little soft. One needs to apply a little pressure between the fingers to press the rice). During this stage, add yogurt, gently mix & cook it covered on a low heat for another 7-10minutes.
• Open the lid only when you need to serve the pulao. Add lemon juice, gently mix & serve it hot/warm with a raitha of your choice.

Notes:

1. I would pressure cook the mint sauce with black eyed peas next time when I prepare this dish. I feel, this would reduce the cooking time of this pulao to a great extent.
2. I have not added garlic in this recipe as I try to avoid it whenever possible. Feel free to use according to your choice.
3. Adding yogurt at the final stage & cooking the pulao on a low heat gives the pulao a slight biryani touch & tastes great.