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)

Method:

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