Minty Bean Salad

My mint pot is brimming with fresh mint in abundance. I was thinking of ways to use up those fragrant leaves in ways possible. And what better way to enjoy its freshness than in a salad.

Mint growing profusely in pot outdoors on deck

Canned beans are a pantry staple for me. I use them frequently in soups and salads. During this season of outdoor barbecues, this no-cook, colorful, quick to throw together and crowd pleasing salad makes for a great entree. You can also serve this salad during Ramadan at Iftaar, or as a light lunch along with boiled eggs if you desire.

Substitute the red kidney beans with whatever beans you like, for example: chickpeas, black beans, navy beans, pinto beans, lima beans, black eye beans, etc or a can of mixed beans.

Minty Bean Salad
Serves: 4

Canned Red Kidney Beans – a 175 ml can
Tomato – 1, medium, finely chopped
Fresh Mint leaves – 1/2 cup, tightly packed, finely chopped
Red onion – 1/4 cup, finely chopped
Juice of a Lime
Small Green Chilli – 2, finely chopped
Black pepper powder and Salt – to taste

Refreshing Minty Bean Salad

Method:

Drain and rinse the canned beans in a colander to remove excess sodium. In a mixing bowl add the drained beans along with the rest of the ingredients. Mix well. Let it sit for 1 hour in the refrigerator. Shake it every now and then. Serve it chilled.

Note: You can also use dried beans if you desire which you will have to soak overnight and then boil till tender the next day.

And here’s one question for all my readers. What do you all usually prepare using fresh Mint/Pudinah leaves. If you have any interesting recipes, please send them to me. I would love to try.

Luv,
Mona

Rajmah Masala

Red kidney beans are one of the gorgeous beans among the Beans and Lentils food group. They are very nutritious too.

Rajmah Masala

Whenever I prepare this dish, I make it a point to savor them along with Palak Pooris, the combo I love to have for a meal or a filling breakfast. You can even have this red bean curry along with rice and a side dish, or prepare Rajmah Pulao for a one-dish meal.

Rajmah Masala

Serves: 4-6

Ingredients:

  • Canola Oil – 2 tbsp
  • Yellow Onion – 1, large, finely sliced
  • Dried Red Kidney Beans – 1 cup (or) Canned Red KidneyBeans – 1 can (173 gms, Red Kidney beans in Water), drained
  • Tomatoes – 2, finely chopped
  • Thick Coconut Milk – 4 tbsp
  • Garam Masala – 1 1/2 tsp
  • Red Chilli powder – 2 tsp
  • Salt – 1 1/2 tsp
  • Dried Crushed Curry Leaves – 2 tbsp (or) Fresh Curry leaves – 8-10

Method:

  • Wash and soak the Red kidney beans in surplus water overnight. The next day, drain them and in a saucepan, bring two litres of water on boil and add the soaked and drained beans and cook them along with half tsp salt till they are just soft. Do not make them mushy. Drain and keep aside
  • Pour oil into a saucepan at medium heat and as soon as it warms ups, throw in the sliced onion. Stir fry them till they are golden. Add the drained Red kidney beans, chopped tomatoes, coconut milk, red chilli powder and salt. Stir gently to mix well and cover the lid. Simmer for about 10 minutes stirring it two times in between.
  • Open the lid and mash the mixture a little bit with the back of a wooden sppon. Throw in the crushed dried curry leaves and the garam masala. Gently give it a stir and cook for 4-5 minutes more. Serve warm.

Suggested Accompaniments: It tastes delicious along with Palak Poori, my favorite combo. You can also have it along with Roti or Parathas or Rice.

I am sending this to as an entry to the Click:Beans ‘n Lentils event hosted by Jai and Bee at Jugalbandi.

Luv,
Mona

Rajma Pulao

Pulao and Qorma is one combination I love. And this particualar combination of Rajma Pulao with Vegetable Qorma is my favourite. Try it once and you will love it.

I had prepared it for dinner yesterday night after having Cabbage Pakodas for iftaar. I will be posting the recipe for the pakodas soon. During this month I haven’t got much time to post. Only two days more, and Ramadhan, the holy month will go away, and we will have to wait for an another year to for this auspicious month to again arrive. Eid, our festival, which we celebrate at the end of Ramadhan might be on this Saturday. On Eid we usually prepare dishes like ‘Nihari‘, ‘Biryani‘, ‘Cholay‘ and ‘Sheer Kurma’, a sweet dish which we muslims especially prepare on Eid of Ramadhan which is called as Eid-Ul-Fitr.

On Eid, we get up early, and the men and women go to mosque and offer the Eid Prayers, some women offer their prayers for Eid at home. We then greet our relatives and spend the day together with our loved ones. We celebrate Eid for the three days after Ramadhan. Back in India, we used to have a grand celebration on Eid, with our all relatives and loved ones visiting and greeting each other, the whole day.

Rajma Pulao – Red Kidney Beans and Rice Casserole

One of my friend had once invited me and she served Rajma Pulao. I had loved it and that day, I decided someday I will try to prepare that dish in my own way. So, yesterday, i was all set and we had Rajma Pulao with Vegetable Kurma, it was one yummy dinner which we enjoyed a lot. It didnt take a lot of time and I was very happy over my own successful experiment of preparing my version of Rajma Pulao.

Rajma Pulao – Red Kidney Beans and Rice Casserole

Ingredients:

  • Long Grained Basmati Rice – 2 cups
  • Salt – 1 tbsp
  • Black Peppercorns – 4
  • Green cardamom – 2
  • Cinnamon – one 2 inch stick
  • Cloves – 2
  • Onion – 1, large, sliced thin
  • Oil – 6 tbsp
  • Sesame seeds – 2 tbsp
  • Mustard seeds – 1 tsp
  • Cashewnuts – 2 tbsp
  • Green chillies – 2, sliced lengthwise
  • Dried Red Chillies – 1
  • Shredded/Grated Coconut – 2 tbsp
  • Canned Red Kidney Beans – 1 Can

Method:

  • Make a bouquet garni with black peppercorns, green cardamom, cinnamon and cloves.
  • Boil five cups of water in a heavy bottomed bowl on stovetop and add the salt and the prepared bouquet garni to it. Once the water is boiling nicely, squeeze and remove the bouquet garni and add the rice and set the gas temp to 8 level.
  • After 3-4 minutes, take some grains of rice in a spoon from the boiling water and test them if they are soft enough. Once they are just soft, drain the water and adjust the gas level now to 2, and put the bowl of rice onto the stovetop and cover well.
  • Remove the bowl from heat after 2-3 minutes once the steam has nicely formed.
  • Meanwhile open and put the red kidney beans in a colander and wash them well in a water bath, taking care that you do not break the beans into pieces.
  • Pour 2 tbsp ghee/butter/oil into a pan and add the mustard seeds, sesame seeds, cashewnuts and green chillies and dried red chillies. Let them splutter up a bit. Then add the red kidney beans. Give it a careful stir and add this to the prepared rice.Mix it well with the rice
  • Pour 4 tbsp of butter/oil/ghee in a heavy bottom pan and fry the onions till brown and crisp. Remove in a paper towel and garnish the rice with the fried onion and serve hot.

Luv,
Mona