INGREDIENTS
2 cups rice, 1 tsp mustard seeds, 1 tsp cumin seeds, 1 tbsp garlic, crushed, 2 cups onions, chopped, 1¼ cups vaal (butter beans), sprouted and peeled , 2 tsp turmeric powder, ¼ tsp asafoetida, 2 tsp chilli powder, 4½ cups hot water, 1 cup tomatoes, chopped, 1 tsp jaggery, grated, 5-6 tbsp oil, ¼ cup coconut, scraped, ¼ cup fresh coriander, finely chopped, salt to taste
METHOD
• Wash the rice and sprouted vaal and keep aside.
• Heat oil in a vessel and add the mustard seeds
• When the seeds splutter, add the cumin seeds, garlic and chopped onions.
• When the onions turn translucent, mix in the turmeric powder, asafoetida, chilli powder and sauté for a minute.
• Add the tomatoes, vaal beans and sauté for two minutes.
• Mix in the rice and salt and add the hot water. Cover and let it simmer for 15 minutes.
• Add the jaggery and stir lightly.
• Cover and cook for five minutes.
• Drizzle a little ghee over the rice while serving.
• Garnish with grated coconut and chopped coriander. Serve hot.
