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 🙂
Cooking oil: 1 tbsp
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
Pepper powder: 1/2 tsp
Ginger: 2 tsps (minced)
Garlic: 2 tsps (minced)
Cinnamon powder: a pinch
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.
- 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! -