Hyacinth Beans Masala Rice Pilaf
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 10 servings
- 1 1/2 cups hyacinth beans, also called vaal beans. You can sub with lima beans. Soak these overnight, wash, and place in a saucepan with enough water to cover the bean by an inch. Bring to a boil, cover, and cook on low heat for 10-15 minutes until tender but not mushy.
- 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). Look in recipe notes below for link to both goda masala or garam masala recipes, or you can buy them online.
- 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
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.
- Find recipes for Goda Masala and Garam Masala here.
Calories: 177kcal | Carbohydrates: 34.9g | Protein: 4.5g | Fat: 2g | Potassium: 229mg | Fiber: 1.2g | Calcium: 30mg | Iron: 1.4mg