Soak all the beans in water for 6-7 hours. Drain the water and cook the soaked beans in a pressure cooker along with a pinch of salt. Adding a small piece of cinnamon while cooking the beans enhances the taste of the beans.
Cook the beans till a single whistle and allow it to cool.
Grind all the ingredients mentioned under the masala column into a fine paste.
Heat oil in a pressure cooker/pan and add a pinch of asafoetida.
Add jeera/cumin seeds. (for enhanced flavour, you can add finely chopped onions).
Add the finely ground masala paste to this and stir for 2 mins.
Add the cooked beans and mix well with the masala paste and add 4 cups of water.
Let it boil for 5 mins.
Wash the basmati rice and add it to the mixture.
Mix well and cook for 2 whistles.
Garnish with finely chopped coriander.
Serve hot with cucumber raita.
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.