Ingredients
1 1/2 cups long grain rice washed & soaked 30 minutes
1/2 cup black eyed beans soaked overnight
1 onion finely chopped
1 tomato finely chopped
1/2 tsp. sambhar masala
1 tsp. red chilli powder
1/4 tsp. turmeric powder
1 stalk curry leaves
2 whole red chillies
1 tbsp. coriander finely chopped
1/2 tsp. each cumin seeds, mustard seeds, urad dal
1 tsp. lemon juice
3 tbsp. oil
salt to taste
Method
- Pressure cook black-eyed beans till tender. Drain, keep aside.
- Boil rice till each grain is separate. Drain, cool, keep aside.
- In a heavy sauce pan, heat oil, add seeds and urad dal.
- Allow to splutter, add curry leaves, whole chilli, stir.
- Add onions, cook till light pink and tender.
- Add all masalas, beans, salt, lemon juice, tomatoes, stir.
- Add rice and stir gently with a spatula, till the gravy coats rice evenly.
- Cover and simmer for 2-3 minutes till hot.
- Garnish with chopped coriander.
- Serve piping hot.
Making time: 30 minutes
Makes: 6 servings
Shelflife: Bestfresh
Rice Index
