Bean and Peanut Pilaf

Instructions

1 The day before you plan to serve this dish, rinse all the dried beans and the
chick peas, place them in a large bowl and add enough cold water to come well
above them; soak overnight or for at least 12 hours.
2 Drain, transfer to a large, heavy-bottomed saucepan, add sufficient cold water
to cover them and bring to the boil.
3 Skim off any scum that rises to the surface; reduce the heat to low, cover,
leaving a small gap through which the steam can escape and simmer for 45
minutes, then add the peanuts and a generous pinch of salt and continue
simmering until all the dried beans and chick peas are tender. Drain and set
aside.
4 While the beans are cooking, steam the rice and leave to cool at room
temperature, then refrigerate in a sealed container until shortly before you
start the final cooking stages of the pilaf.
5 The beans can also be refrigerated if you prefer to complete preparation up to
this point several hours or a day in advance.
6 Shortly before serving the pilaf, heat 4 tbsp of the ghee in a very large deep
frying pan and fry the mustard seeds gently for a few seconds; when they start
to jump about in the pan, add the onion and chilli pepper and fry gently over a
low heat for 10 minutes, stirring frequently.
7 Turn up the heat, add the tomatoes (use drained, tinned tomatoes if preferred)
and a pinch of salt. Cook, stirring, for 2 - 3 minutes. Stir in the curry powder
or garam masala, the bean sprouts, the cooked beans, chick peas and peanuts and
the lime juice. Cover and cook gently over a low heat for 2 - 3 minutes.
8 Heat the remaining ghee in another large frying pan and stir-fry the rice for a
few minutes, until it is heated through. Sprinkle with a small pinch of salt and
combine gently with the vegetables in the larger frying pan. Serve very hot,
garnished with cucumber fans.

Bean and Peanut Pilaf

Course:

🧂 Ingredients

Instructions

Bean and Peanut Pilaf

Course:

🧂 Ingredients

Instructions

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