Capsicum rice with black eyed beans – Gallo Pinto


Posted on January 27th, 2011

Ever thought of cooking black eyed bean (karamani) with Capsicum (kudamilagai)? This was completely new to me! Recently I read an article about Costa Rice in the Women’s world (Weekly magazine). There was a recipe for Gallo Pinto – the national dish of Costa Rica. As usual, the cook in me prompted to try the recipe and here I present the yum yum Gallo Pinto with slight Indian touch :)

Bell pepper rice with balck eyed beans - Gallo Pinto

Bell pepper rice with balck eyed beans - Gallo Pinto

Ingredients:

Cooking oil: 1 tbsp
Onion: 1
Red capsicum (bell pepper): 1
Green capsicum: 1
Yellow capsicum: 1
Salt: to taste
Black eyed beans (Karamani): 1 cup
Cilantro: Handful (finely chopped)
Rice: 2 cups
Finely chopped cilantro: 1 tbsp
Cloves: 2-3
Pepper powder: 1/2 tsp
Ginger: 2 tsps (minced)
Garlic: 2 tsps (minced)
Cinnamon powder: a pinch

Capsicum rice - Gallo Pinto

Capsicum rice - Gallo Pinto

Note: Cook rice such that the grains are separate. Here is the procedure – Wash and clean rice. Heat 1 tsp of oil in a pressure pan. Drain water from rice and fry it for 2-3 minutes. Then add water (I add 1.75 cups of water for 1 cup of basmati rice) and cook rice for 3 whistles.

Preparation Method:

  • Cook rice and keep it aside.
  • Add little salt to beans and cook them.
  • Finely chop onions and capsicums (bell peppers).
  • Heat oil and sauté onions till it turns transparent.
  • Add ginger, garlic, capsicum and salt.
  • Keep stirring and fry for about 2-3 minutes till they turn soft.
  • Drain water from cooked beans and add it.
  • Add pepper powder, cinnamon powder and cloves and mix well.
  • Simmer the stove, add rice and keep stirring.
  • Mix thoroughly and cook for 2 minutes.
  • Remove from the stove top and garnish with cilantro.
  • Serve hot with raita or sour cream.

Share & Enjoy! -

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