Ingredients

The following ingredients have 10 Servings
  • 1 1/2 cups hyacinth beans, also called vaal beans. You can sub with lima beans.
  • 1 1/2 cups basmati rice
  • 1 tsp vegetable oil like coconut
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 medium onion
  • 1 sprig curry leaves
  • 1 1/2 tbsp goda masala (garam masala will work at a pinch).
  • 1 tsp cayenne pepper or any red chili pepper powder
  • 1/2 tsp turmeric
  • 1 tbsp coriander powder
  • Salt to taste
  • 1/4 cup grated fresh coconut (you can buy this in frozen packs at the Indian grocery store)
  • 2 tbsp finely chopped coriander leaves or cilantro for garnish

Instruction

  • Heat the oil in a large pot. Add the cumin and mustard seeds and when the mustard seeds sputter, add the onions and curry leaves.
  • Saute until the onions start to brown, then add the goda masala, cayenne, turmeric, and coriander. Stir to mix.
  • Add the rice and stir-fry for a couple of minutes until the grains of rice turn opaque.
  • Add the drained hyacinth beans along with three cups of water and salt to taste. Bring to a boil, cover with a tight lid, and lower the heat to a simmer. Cook 15 minutes and let the rice stand another 10 minutes without uncovering.
  • Open the lid, add the coconut and cilantro, and mix with a fork, fluffing the rice gently. Serve hot with poppadum and an Indian pickle.