Cranberry beans/Chikkudu ginjalu pulao – Alu Kurma

Cranberry Beans Pulao

During my leisurely walk through the aisles of a mexican grocery store in our neighbourhood, I spotted these cute beans that have purple splotches all over them. I am completely unaware of how they would taste like but picked them right away because I loved the color and they also looked like chikkudukaya aka Indian broad beans that are always a luxury for us here except during summers when they are sold in abundance. Now that I made up my mind not to miss the slightest opportunity of buying them, my next task was, what do I experiment them with? At first I thought of a simple onion and tomato based gravy dish but since I was not sure how they were going to taste I decided to include them in a rice based dish and whip up a one pot meal. A few spices in the pantry combined with the fresh flavors of cilantro, mint and kasoori methi added a special flavor to the dish resulting in a simple yet rich dish that is surely going to be a hit in any home. Don’t believe me? Well you will have to try it out and see. I made alu kurma to accompany with this dish but pairing it with plain onion raita also works wonders. Here’s how…

Note: Can’t find cranberry beans in your grocery store? Substitute them with lima beans, chick peas, red kidney beans … use your creativity!

Cranberry Beans

Ingredients for Cranberry Beans Pulao:

2 cups basmati rice (Soak in plenty of water for 30 mts)

1 cup fresh cranberry beans/chikkudukayalu

1 large red onion – Thinly sliced

½ tbsp of cooking oil + ½ tbsp of ghee/butter (I prefer ghee over butter for this dish)

4 cloves (lavangalu)

½ tsp shahi jeera/Black Cumin seeds

1 ” cinnamon stick

1 elaichi

1 star anise/anasapuvvu

2 bay leaves/pulao aaku

¼ tsp turmeric powder

Salt to taste

15-20 twigs of cilantro (about ¼ cup roughly chopped)

2 tbsps kasoori methi leaves

10 – 12 pudina leaves (roughly chopped)

3 – 4 green chillies

1 tsp ginger and garlic paste

Preparation:

• Remove the skin and pressure cook the cranberry beans/chikkudukayalu with 2 cups of water + pinch of salt till 1 to 2 whistles. Once the pressure is off, remove, drain the water and set aside. If using the stove top bring water to a boil, add the beans, salt and cook on medium low flame for 10 -15 mts. 
• Coarsely grind chopped cilantro, kasoori methi, pudina and green chillies. Set aside.
• Drain all the water from the soaked basmati rice and set aside.

How To:

• In a pressure cooker/deep and wide bottomed vessel, heat oil and ghee/butter. On med flame fry the whole spices (cloves, shahi jeera, cinnamon, elaichi, star anise, and bay leaf) for few seconds till the flavor comes out. Then add onions, turmeric powder and fry for 5 minutes till soft on medium flame.
• Add the coarsely ground cilantro-mint-kasoori methi paste, ginger and garlic paste. Fry for 4 – 5 minutes on medium flame till the raw smell disappears.
• Add the cooked beans. Mix well gently and fry for 3 – 4 mts on medium flame stirring occasionally. Take care not to over mix because the beans might break or turn mushy.
• Add drained basmati rice, mix gently to combine all the spices, beans and rice. Fry for a minute on medium flame.
• Add 3 cups of water, adjust salt (if the water tastes salty, it’s going to have the right amount once cooked). Cover it with the pressure cook lid upside down and bring it to a boil. Once the water starts boiling, close it tightly with the pressure cooker lid and cook till 2 whistles.
• Turn off the flame, allow the pressure to settle down then remove the lid, and fluff it with a fork. Serve warm with alu kurma (See recipe  below)  or raita.

Note: For those cooking in a vessel instead of a pressure cooker, once the water comes to boil, turn the flame to low and cook till done. For those using microwave, once you add water, transfer the contents to a microwave safe bowl and cook covered for 12 – 15 mts. Since microwave timings differ don’t forget to keep any eye. Alternatively you can also use an electric cooker.

Pulao and Alu Kurma for lunch

Alu Kurma

Ingredients for Alu Kurma:

3 medium sized Potatoes

3 medium sized onions (about 2 cups finely chopped)

4 Green Chillies (Adjust to suit your spice levels) – Slit Lengthwise into two halves

2 medium tomatoes (Wash and cut into Quarters)

10 – 15 Fresh Curry Leaves

2 tbsps cooking oil

1 ½ tsp ginger & garlic paste

¼ tsp turmeric powder

2 tsps chilli powder (adjust to suit your spice levels)

1 tsp coriander powder

¼ tsp cumin powder

Salt to taste

½ cup water

Fresh Cilantro/Coriander leaves for garnish

Make into Powder: (Heat a pan, and slightly roast till nice aroma comes out. Cool and grind to powder)

1 ½ tbsps poppy seeds/gasagasalu

2 tbsps freshly grated coconut or 1 tbsp dried coconut powder

Preparation:

• Wash and pressure cook potatoes in 3 cups of water till 3 whistles. Once the pressure cools off take out the potatoes, remove the skins and cut them into cubes.

How To:

• Heat oil in a vessel, add chopped onions, slit green chillies, curry leaves, salt, turmeric and fry on medium flame for 5 – 6 mts till the onions turn soft.
• Add ginger – garlic paste and saute on medium flame till the raw smell disappears (about 3 mts)
• Add chilli powder, coriander powder, cumin powder and combine
• Add quartered tomatoes, cubed potatoes. Mix gently. Cover and cook on medium heat for about 6 – 7  mts till the raw smell from the potatoes disappears. Stir in between to prevent sticking at the bottom of the pan.
• Remove the lid, add the roasted ground poppy seeds, and coconut powder and mix gently.
• Cover and cook for another 2 – 3 mts
• Add ½ cup water, and cook covered on medium heat till the gravy turns thick.
• Just before turning of the flame, add freshly chopped coriander leaves.
• Serve hot with chikkudu ginjalu pulao, roti, plain rice, or kobbari annam

Alu Kurma