Bodi Pulao (Nepali Beans and Rice)

• 250g (1/2 pound) basmati rice
• 100g (1/4 pound) black eyed beans (lobia)
• 4 tablespoons butter or ghee
• 3 medium sized onions (sliced)
• 2 tomatoes (cut into quarters)
• 1 inch piece of cinnamon
• 2 cloves
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 2-3 red chilies
• Salt to taste

METHOD

Soak black-eyed beans for a minimum of 3-4 hours or overnight. Soak rice for an hour. Drain both peas and rice and set aside.

In a large pan, heat 1 tablespoon of ghee, fry half the quantity of the sliced onion, setting aside for garnishing.

Heat remaining ghee in a pressure cooker, add cinnamon, cloves, cumin and mustard seeds and allow to crackle. Add turmeric and chilies. Lower flame and fry the rest of the onions till golden brown. Add tomatoes and allow to cook through

Add rice and black-eyed beans, stir in spices and continue to cook over a low flame for another 5 minutes. Add enough water to cook the rice and the beans.

Garnish with the set-aside onions.

Serves: 2

Contributor: Rushina Munshaw Ghildiyal

click to see Rushina's entire New Year menu

 

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