Tarbais Beans in the Indian Style with Eggplants and Lemon Flavored Basmati Rice
Main course
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Cook Time
3 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
Description
This vegetarian dish, inspired by Indian cuisine, is a real treat for the taste buds. The Tarbais beans, melting and flavorful, blend perfectly with the golden eggplants and lemon-scented basmati rice. A complete and balanced dish, perfect for a friendly meal with family or friends. The preparation takes a little time, especially for soaking the beans, but the result is really worth it. Feel free to adjust the amount of chili according to your preference for a more or less spicy dish. A real treat!
Ingredients (17 ingredients)
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280 g Basmati rice
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1 piece Organic lemon (untreated)
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Fresh coriander
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300 g Tarbais Beans Red Label / PGI dried
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400 g Tomato pulp
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1 piece Onion
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2 clove Garlic
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5 c à s Olive oil
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1 c à s Fenugreek
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1 c à s Fennel seeds
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1 c à s Curry
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1 c à s Ground chilli (Espelette)
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to taste Salt
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2 piece Eggplants (about 650g)
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1 c à s Coarse salt
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to taste Olive or peanut oil
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to taste Salt
Preparation (8 steps)
Preparation of Tarbais beans
Soak the Tarbais beans overnight in 2 and a half times their volume of cold water. The next day, discard the water. Pour the Tarbais beans into the Thermomix steamer basket and add water until they are covered. Steam for 50 minutes at Varoma/Level 1.
Preparation of eggplants
Wash the eggplants, cut them in half lengthwise, then into slices about 1 cm thick to obtain half-moons. Place the eggplant slices in a large bowl, cover them with cold water and add a spoonful of coarse salt. Let the eggplants drain for at least 30 minutes.
Cooking the eggplants
Drain the eggplants and pat them dry carefully. Pour olive oil into a pan. Fry the eggplants on both sides until golden brown. Drain them on paper towels and salt.
Preparation of the sauce base
Peel and devein the garlic cloves. Peel and cut the onion in half. Put the garlic and onion in the Thermomix bowl and chop finely for 3 Sec./Level 5. Add the olive oil and sauté for 3 Min./120°C/Level 1.
Adding spices and tomato pulp
Add the fenugreek and fennel seeds to the Thermomix bowl and sauté for 1 Min./120°C/Level 1. Add the tomato pulp, ground chilli and curry. Mix for 10 Sec./Level 3.
Cooking the beans in the sauce
Add the drained Tarbais beans to the Thermomix bowl and salt to your taste. Cook for 20 Min./100°C/Level 1/Reverse rotation.
Adding eggplants and end of cooking
Add the fried eggplant slices to the Thermomix bowl and continue cooking for 20 Min./100°C/Level 1/Reverse rotation. Add water during cooking if the sauce becomes too thick.
Preparation of lemon flavored basmati rice
Cook the basmati rice in the Thermomix steamer basket. Add 1 liter of water to the bowl. Cook for 20 Min./Varoma/Level 4. Once cooked, pour the rice into a bowl. Add the zest and juice of the lemon, stir quickly and keep warm.
Finished cooking? Great! 🎉
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Created by
Julie Martin
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