2 cups Basmati rice, rinsed & drained
2 cups dalimbya or field beans sprouts
1 small onion, chopped
1 small potato, peeled, diced
2 tbsp cashews
2 tsp goda masala
1/2 tsp chili powder
salt to taste
3 cups warm water
A pinch of sugar
Grind to paste
2 cloves garlic
2 green chilies
2 tbsp cilantro/coriander leaves
1 1/2 tbsp oil
1/2 tsp cumin seeds
2 bay leaves
1 tbsp cilantro/coriander leaves, chopped
1 tbsp fresh coconut
Ghee or clarified butter
1. Heat oil in a deep bottomed saucepan.
2. Add all the spices. As the wonderful aroma of spices is wafted through the kitchen, add sliced onions. Saute for 4-5 minutes till soft.
3. Add green masala paste. Saute for 2 minutes.
4, Add potatoes & cashews. Saute for 1 minute.
5. Add drained basmati rice and beans sprouts along with goda masala, chili powder. Saute for 5 minutes taking care not to break the sprouts.
6. Add warm water, salt and sugar to taste.
7. Bring to boil. Place saucepan on an iron tawa to give an indirect heat. Cover
8. Let it cook on a slow flame till the rice is cooked. It may take about 11 - 15 minutes.
9. Fluff the rice with a fork. Garnish with coconut & cilantro.
10. Serve hot with ghee/clarified butter and lemon wedges.
I always use rice - beans ratio 1: 1 for most of the khichdis. You can vary the proportion per your taste.
This rice is going to Srivalli's Rice Mela.