October 11, 2015


Basmati rice- 250 gms
Lobia (back eyed beans - 100 gms
Onions - 3 (sliced)
Tomatoes - 2 (cut into quarters)
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric - 1/2 tsp
Red chillies - 2-3
Butter or ghee - 4  tbsp
Cloves - 2
Cinnamon - 1" piece
Salt to taste

For garnishing:
Brown onions


  • Soak the black eyed beans for overnight. Drain and keep aside.
  • Soak the rice for 15 minutes. Drain and keep aside.
  • Heat 1 tbsp of oil and fry half the quantity of the sliced onions and keep aside for garnishing.
  • Heat the ghee in a pressure cooker and add the chillies, cinnamon, cloves, cumin and mustard and allow to crackle.
  • Lower the heat and fry the onions, cook till golden brown.
  • Add tomatoes and saute for a while.
  • Add the rice and the lobia. Mix well and continue to cook in low flame for 5 minutes.
  • Add enough water and salt to cook the rice and the beans.
  • Close the lid and cook until the rice is done but grains are separate.
  • Garnish with the brown onions.

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