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 Suresh lives in Paris and cooks delicious South Indian food with a French touch.