Ingredients:

• Vaal beans – 200 g
• Basmati Rice – 500 g
• Onions, sliced fine – 2
• Green chillies, cut lengthwise into four – 6
• Potatoes, cut into 1 inch cubes – 2
• Garam Masala – 1tsp
• Ginger Garlic paste – 1 tbsp
• Tomatoes, chopped fine – 2
• Cloves – 4
• Elaichi – 4
• Cinnamon – 2 (1/2 inch pieces)
• Bay Leaf – 1
• Red Chilli powder – 1.5 tsp
• Fried cashew for garnishing – 1 tbsp (optional)
• Coconut paste – 2 tbsp
• Haldi – 1/4 tsp
• Ghee – 3 tbsp
• Oil – 4 tbsp
• Salt
• Chopped Coriander leaves – 2 tbsp
• Chopped Mint leaves – 2 tsps

Method:

1. Wash and soak rice for 1/2 hour.
2. Parboil beans in just enough water with a little salt and keep it aside.
3. Heat oil along with ghee in a cooker, add cloves, cardamom, cinnamon and bay leaf. Fry for a min.
4. Add green chillies, onions, and fry till onions turn pink and soft.
5. Then add ginger-garlic paste and fry till the raw smell disappears.
6. Add haldi, red chilli powder, dhania powder and fry for 2 mins.
7. Add tomato pieces and cook till they become soft and mushy.
8. Add water (double the quantity of rice, about 1 litre or a little more), salt, garam masala and coconut paste.
9. When the water starts boiling, add drained rice, potato and beans. Mix well and close the cooker and wait for 2 to 3 whistles.
10. Serve hot sprinkled with coriander, mint leaves and cashews.

Recipe courtesy of Uma Devi Ramachandra