Ingredients

• 1 cup - white rice
• 1 cup - finely chopped green beans
• 2 tbsp - oil
• 1 tsp - mustard seeds
• 5 to 6 - curry leaves
• 2 tsp - lemon juice
• 8 to 10 - roasted cashews
• a pinch - haldi
• a pinch - hing
• salt to taste
• For dry masala powder:
• 1 cup - channa dal
• 1/2 cup - urad dal
• 3 to 4 inch piece - cinnamon
• 4 to 5 - cloves
• 1 tsp - poppy seeds (optional)
• 3/4 cup - coriander seeds
• 4 to 5 - dry red chillies (low spice)

How to Make Green Beans Bhaat

• For the masala powder:
• Dry roast each of the ingredients separately in a kadai until it changes colour mildly and you can smell the fresh flavour of the masala.
• Grind all the roasted ingredients into a fine powder using the blender and keep aside. Do Not use water for grinding.
• Wash and cook rice. Each grain should remain separate and not stick.
• Let the rice cool.
• Heat oil in a kadai, splutter mustard seeds.
• Add haldi, curry leaves, and hing and temper it.
• Add chopped green beans to the seasoning.
• Pour a little water and cook covered until the beans are tender.
• Stir frequently and add more water if required.
• When the green beans are almost done add salt, cashews and 2-3 spoons of the masala powder that you prepared earlier. Mix well.
• Cover and cook on low heat for 1-2 minutes.
• Remove from fire, add cooked rice and lemon juice and mix well.
• Season with ghee and serve hot with papad/chips.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/