Ingredients:

• 2 cups – basmati Rice
• 1 tsp – Jeera/Cumin seeds
• 1 pinch – Asafoetida
• Assorted Beans:
• 1/4 cup – Black Channa dal
• 1/4 cup – Kabuli Channa dal
• 1/4 cup – Rajma
• 1/4 cup – Chowli/Rongi
• 1/4 cup – Matar
• 1/4 cup – Double beans
• 1/4 cup – Masoor Dal
• (Any beans of your choice can be used)
• For the masala paste:
• 4 – Green chillies
• Chopped coriander
• 1 – Onion
• A small piece of Ginger
• A small piece of Garlic
• 3 tsp – grated Coconut
• 2 – small sticks Cinnamon
• Cloves
• 2 – Cardamom
• A pinch Poppy Seeds
• 1 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 1 tsp – Coriander seeds powder

Method:

1. 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.
2. Cook the beans till a single whistle and allow it to cool.
3. Grind all the ingredients mentioned under the masala column into a fine paste.
4. Heat oil in a pressure cooker/pan and add a pinch of asafoetida.
5. Add jeera/cumin seeds. (for enhanced flavour, you can add finely chopped onions).
6. Add the finely ground masala paste to this and stir for 2 mins.
7. Add the cooked beans and mix well with the masala paste and add 4 cups of water.
8. Let it boil for 5 mins.
9. Wash the basmati rice and add it to the mixture.
10. Mix well and cook for 2 whistles.
11. Garnish with finely chopped coriander.
12. Serve hot with cucumber raita.

Recipe courtesy of Akhila