Ingredients:

• 1.5 cups – long grain rice, washed & soaked 30 minutes
• 1/2 cup – black eyed beans, soaked overnight
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1/2 tsp – sambhar masala
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 1 stalk Curry leaves
• 2 whole Red Chillies
• 1 tbsp – coriander, finely chopped
• 1/2 tsp – each cumin seeds, mustard seeds, Urad Dal
• 1 tsp – Lemon juice
• 3 tbsp – oil
• salt to taste

Method:

1. Pressure cook black-eyed beans till tender. Drain and keep aside.
2. Boil rice till each grain is separate. Drain, cool, keep aside.
3. In a heavy sauce pan, heat oil, add seeds and urad dal.
4. Allow to splutter, add curry leaves, whole chilli, stir.
5. Add onions, cook till light pink and tender.
6. Add all masalas, beans, salt, lemon juice, tomatoes, stir.
7. Add rice and stir gently with a spatula, till the gravy coats rice evenly.
8. Cover and simmer for 2-3 minutes till hot.
9. Garnish with chopped coriander.
10. Serve piping hot.

Recipe courtesy of Sify Bawarchi