During winter season, we get a lot of fresh beans in India. One such beans is Lilva beans also known as Surti Papdi, Vaal or fresh Tuvar which is used in many dishes especially in Undhiyu or just spiced up Lilva tastes good with masala roti or poori. This recipe is a perfect blend of protein from Lilva, micro nutrients and fibre from other veggies, complex carbs from millets and fats from oil. Try and enjoy this simple pulav recipe during this winter season.
Ingredients:
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 1/2 Cup Little Millet
- 1/2 Cup Fresh Tuvar/Lilva Beans
- 1.5 Cups Mixed veggies Chopped (Potato, baby corn, beans, carrots, capsicum)
- 3/4 Cup Water
- 1 each (Medium Size Onion, Tomato Chopped)
- 2 Tbsp Oil/Butter
- 2 Tbsp Oil/Butter
- 2 Tbsp Oil/Butter
- 1 Tsp Ginger Garlic Paste
- 3/4 Tsp each (Salt, Coriander Powder)
- 3/4 Tsp each (Salt, Coriander Powder)
- 3/4 Tsp each (Salt, Coriander Powder)
- 1/2 Tsp Jeera
- 1/2 Tsp each (Chilli Powder, Garam Masala)
- 1/4 Tsp Turmeric Powder
- 1 Bay Leaf, 1'' Cinnamon, 2 Cardamom, 3 Cloves
Directions:
- Wash and soak millet for 2 hours. Drain.
- In a 2 Ltr Pressure Cooker, add oil. Add bay leaf, cloves, cinnamon and cardamom and once they turn aromatic add jeera followed by onions. Sauté till they become transparent. Add gg paste, tomato followed by Lilva beans. Sauté for a minute.
- Now add other veggies and spice powders. Mix everything well and add water. Add drained millet and give a good mix. Cook on medium heat for 3 whistles. Turn off heat. Let pressure settle down.
- Fluff up after 15 minutes and serve with raita.
Note:
- Other millets like Kodo, Foxtail, Barnyard or Proso can be used for this recipe.
- Can add more oil/ghee if preferred.
- Can add one green chilli for more spicy pulav