Bean and Sausage Casserole with Fragrant Basmati Rice

Recipe by
Total Time:
45-50 mins
Serves: 3-4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • To Boil:
  • Black Eyed Beans - 1 cup
  • Turmeric - 1/2 tsp
  • Salt to taste
  • Ginger Garlic Paste - 2 tbsp
  • Water - 1200 ml
  • Stir Fry:
  • Pork Sausage - 250 gms
  • Ripe Tomatoes - 3
  • Red Onion - 2
  • Salt to taste
  • Kashmiri Chilli Powder - 1 tbsp
  • Coriander Powder - 1 tsp
  • Cumin Seeds - 1/2 tsp
  • Dried Fenugreek Leaves - 3 tbsp
  • Bay Leaf - 1 nos
  • Cinnamon - 1 inch stick
  • Cardamom - 4 nos
  • Cloves - 2 nos
  • Star Anise - 1 nos
  • Oil - 2 tbsp
  • Coriander Leaves - 1/2 bunch

How to Make Bean and Sausage Casserole with Fragrant Basmati Rice

  • Wash and soak Black Eyed Lentils in Water overnight.
  • Slice Tomatoes.
  • 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.

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