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As I said earlier, I am on a fridge/freezer/pantry cleaning spree these days. I should say I am pretty much on the right track so far. There is still a long way to go before I can say I am successful in the “mission”.

This is a hearty and delicious rice I prepared last Sunday. I served it with a cold yogurt and we had a very filling lunch. I think I am going to make this regularly hereafter.

Ingredients:
1/4 cup dried avarekalu (Val/Hycianth beans)
1 cup basmati rice
1/2 cup methi leaves
1/2 cup onion
1/2 cup tomato
2 bay leaves
1 green cardamom
1 black cardamom(optional)
Ghee/Oil
Salt

Spice mixture : Dry roast all spices, grind with green chillies, garlic, ginger
3 cloves
1″ cinnamon
1/2 tea spn sesame seeds
3-4 pieces dagad phool (optional)
1 tea spn coriander seeds
1 tea spn cumin seeds
1 tea spn chana dal
3 green chillies
1 tea spn chopped ginger
1 tea spn chopped garlic

Method:
Soak avarekalu overnight (or for 3 hrs in warm water) and cook them in pressure cooker.
Heat oil (and a little ghee for extra flavor), add green & black cardamom.
Now add onion and fry for few minutes. Add tomato, salt and cook till tomatoes becomes mushy.
Now add methi, rice and spice mixture. Fry for few minutes. Add in cooked avarekalu (along with water used for cooking). Mix everything very well.
Add about 2 cups of water (reduce the water amount if avrekalu cooked water is used). Cover and cook on a low heat till done.
Serve hot.

Serves : 2
Preparation time : 30mins