1 1/4 cups (250 g) 9 oz Rice, soaked for 1 hour
150 g (5 oz) Black-eyed beans (lobia)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, thinly sliced
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1 tsp (6 g) Garlic (iasari), peeled, ground
1 tsp (6 g) Ginger (adrak), scraped, ground
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Cumin (Jeera) seeds, ground
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) seeds, ground
150 g (5 oz) Tomatoes, chopped
4 cups 1 litre) 32 fl oz Water
1 tsp (2 g) Garam masala
2 tbsp (30 g) 1 oz Ghee
2 Green cardamom (choti elaichi), whole
4 Cloves (laung)
150 g (5 oz) Black-eyed beans (lobia)
3 tbsp (45 ml) 1 1/2 fl oz Vegetable oil
2 Onions, medium-sized, thinly sliced
1/2 tsp (1 1/2 g) Fenugreek seeds (methi dana)
1 tsp (6 g) Garlic (iasari), peeled, ground
1 tsp (6 g) Ginger (adrak), scraped, ground
1/2 tsp Turmeric (haldi) powder
1 tsp (2 g) Cumin (Jeera) seeds, ground
1 tsp (2 g) Red chilli powder
1 tsp (2 g) Coriander (dhaniya) seeds, ground
150 g (5 oz) Tomatoes, chopped
4 cups 1 litre) 32 fl oz Water
1 tsp (2 g) Garam masala
2 tbsp (30 g) 1 oz Ghee
2 Green cardamom (choti elaichi), whole
4 Cloves (laung)
method
1. Soak the beans for 4 - 5 hours or overnight.
2. Heat the oil in a pressure cooker; saute the onions till brown. Remove and keep aside.
3. Add fenugreek seeds and garlic-ginger paste; saute for
10 minutes.
4. Add turmeric powder, cumin powder, red chilli powder, coriander powder, and tomatoes. Cook till the
oil separates.
5. Add the drained beans and salt and saute for a while. Add water and pressure cook for 5 minutes. Remove from heat and keep aside. Check whether the beans are cooked or not. If not, cook further for a while.
6. Heat the ghee in a heavy-bottomed pan; add green cardamom and cloves.
7. When they stop crackling, add rice after draining it and saute for 4 - 5 minutes, stirring gently so that the rice grains do not break.
8. Add the beans with the water and bring to the boil. Add garam masala powder and half the fried onions. Cook covered on low heat stirring once very gently till the water dries. Then cook the rice covered all the time and keep warm.
9. Just before serving stir once gently and serve with the remaining fried onions.
2. Heat the oil in a pressure cooker; saute the onions till brown. Remove and keep aside.
3. Add fenugreek seeds and garlic-ginger paste; saute for
10 minutes.
4. Add turmeric powder, cumin powder, red chilli powder, coriander powder, and tomatoes. Cook till the
oil separates.
5. Add the drained beans and salt and saute for a while. Add water and pressure cook for 5 minutes. Remove from heat and keep aside. Check whether the beans are cooked or not. If not, cook further for a while.
6. Heat the ghee in a heavy-bottomed pan; add green cardamom and cloves.
7. When they stop crackling, add rice after draining it and saute for 4 - 5 minutes, stirring gently so that the rice grains do not break.
8. Add the beans with the water and bring to the boil. Add garam masala powder and half the fried onions. Cook covered on low heat stirring once very gently till the water dries. Then cook the rice covered all the time and keep warm.
9. Just before serving stir once gently and serve with the remaining fried onions.
serving amount
serves: 2 - 4
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