Curried Vegan Black beans (Urad) and Brown Rice Healthy Recipe

Nutrition Aspects

The whole black beans and brown rice are both a good source of fiber and proteins individually. The combination provides a source of complete proteins.
Black Matpe (Urad) is not same as the Black Turtle beans grown in mid-west, or the black beans grown in Mexico and Cuba. Unfortunately, the canned black beans available in Unites States are just not Urad. There fore, we will have to use dried beans and pre-soak them.

Kitchen Tested By: Amit Aggarwal, Canada

Ingredients

Presoak

1. Whole black beans with skin (Urad): 1 Cup
2. Water: 4 cups
3. Coarsely chopped fresh ginger: ½"

Main Recipe

1. Canola oil or Virgin Olive oil: 2 Tablespoon
2. Onion diced: ½ cup
3. Carrot diced: ½ cup
4. Fresh ginger finely chopped: ½ Inch
5. Minced garlic: 2 cloves

6. Turmeric powder: 1/8 teaspoon
7. Cumin powder: ½ teaspoon
8. Ground Fenugreek seeds: ¼ teaspoon
9. Salt: 1/2 teaspoon
10. Cayenne pepper: ¼ teaspoon.

11. Bay leaves: 2
12. Ground Cinnamon: ½ teaspoon
13. Ground cloves: ¼ teaspoon
14. Kasoori Patta: 2 Table spoon
15. Water: 3 cups

16. Brown long rice un-cooked: ½ cup

17. Fresh Cilantro: ¼ cup

Method

Presoak

Step 1: Add all the three ingredients in a pot. Bring it to a boil. Shut off heat. Let it rest covered for 4 hours to over night.
Step 2: Drain and rinse thoroughly.

Main Recipe

Step 1: Heat vegetable oil in a heavy bottom pan. Add ingredients 2 through 5. Sauté till onions are clear. It will take about seven minutes.
Step 2: Add spices 6 through 10. Sauté two minutes.
Step 3: Add ingredients 11 through 15. Stir in presoaked beans and brown rice. Bring it to a boil. Cook covered on medium heat for 25 minutes.
Step 4: All items should have been cooked by now to their desired tenderness. Adjust spices and water to desired consistency, and simmer more if needed. Shut off heat. Stir in Cilantro.