Beans rice
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Author asini85 Yield No Value
Published Aug 24, 2007 Cooking Time 1 hour
Recipe Type Rices Preparation Time 30 min
Ingredient Beans Standing Time 1 hour

Recipe of Beans rice

Ingredient Name Quantity Unit
(basmati) Rice 1 1/2 Cup
Field Beans 1/2 Cup
Maharashtrian Black Masala To Taste
Shredded Dry Coconut 1 Tablespoons
Cumin Seeds 2 Teaspoons
Green Chilies 4 Numbers
Curry Leaves 6-7 Numbers
Jaggery Or Sugar 1 Teaspoons
Salt To Taste
Fresh Grated Coconut To Taste
Coriander Leaves/cilantro To Taste
Oil 1 Tablespoons

Directions

1. Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Tie the beans in a muslin cloth or place them in a strainer. Keep them in a warm place for 24 hours or till they sprout.

2. Now soak the sprouted beans in lukewarm water for an hour so that their skins can come out easily. The best method to remove their skins is to press each one between thumb and index finger and pull the skin off.

3. Once they are peeled, wash and keep them aside.

4. Wash and drain the rice. Set aside for 1/2 an hour. Meanwhile bring 3 cups of water to a boil.

5. In a skillet, toast dry coconut and cumin seeds lightly and grind them into a fine powder. Chop chilies and coriander leaves.

6. Heat oil in a heavy bottomed pan. Add mustard seeds. When they splutter, add asafoetida, turmeric powder, curry leaves and chilies.

7. Add beans and fry them for 2-3 minutes. Add rice and again fry for sometime. Then add boiling water to it.

8. When the water is half soaked in the rice, add black masala, ground powder, salt, jaggery. Stir it gently taking care not to break the rice grains or the beans. Lastly add ghee and mix.

Garnish with fresh coconut and coriander leaves.

Recipe Tips

You can add chopped onions and/or crushed garlic along with the beans
Posted Aug 24, 2007

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