How to Make Bean and Sausage Casserole with Fragrant Basmati Rice
Wash and soak Black Eyed Lentils in Water overnight.
Wash and chop Red Onion finely.
Wash and drain Coriander Leaves.
Wash and boil all ingredients under ‘to boil‘ on full flame for 30-40 mins covered, or till soft and mushy. Check the Water, add if necessary, cook longer if required.
With Sausage you have 2 options: 1. Oven cook from frozen as per instructions on the bag. 2. Defrost and cut into 1 inch size, fry in 2 tbsp Oil on medium till golden brown on all sides. Remove and drain on a kitchen towel.
Lower the flame and to the remaining Oil add the Cumin seeds, allow to splutter.
Add Bay Leaf, Cinnamon, Cardamom, Cloves and Star Anise stir for 30 secs.
Add Onion and Salt saute for 5 mins till they sweat and becomes transparent.
Add Kashmiri Chilli and Coriander Powder, stir for 2 mins, this allows the dry spices to release the essential Oils.
Add chopped Tomatoes, Fenugreek Leaves, and cook for about 5-8 mins till the Tomatoes soften.
Lower flame as and when required.
Add the fried Sausage and Beans and stir for 4-5 mins till all bend in well.
Garnish with Coriander Leaves and serve hot with fragrant Basmati Rice.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.