Dalimbi Bhaat
by Amarendra Mulye
Added to 3 cookbooks
This recipe has been viewed 18698 times
Dalimbi Bhaat or Field beans Rice is a traditional Maharashtrian delicacy and is cooked on special occasions. Though this recipe is not as popular as Masale Bhaat, it is still cooked in many Maharashtrian homes.
Method- Wash the rice,drain and kep aside.
- In a pan boil 3 cups of water.
- In another pan heat oil. Add cumin seeds, asafoetida and green chilli paste.
- Add sprouted and peeled field beans and saute for 2 minutes.Add washed rice and saute for a few more minutes. Add turmeric powder, coriander-cumin powder and goda masala. Mix well and add the boiling water. Cover the vessel with lid and cook.
- When the rice is half cooked, add scrapped coconut, sugar or jaggery and salt to taste. Cover again and cook the rice.
- Add lemon juice to the cooked rice and mix well.
- Just before serving add some ghee and garnish it with scraped coconut and chopped coriander.
Handy tip:- Boil 3 cups of water and reduce it to 21/2 cups. Rice cooked in hot water is light and each grain of the cooked rice is separate.
- Traditionally, jaggery is used instead of sugar.
- To sprout field beans, soak the beans overnight in plenty of water for 5-6 hours. Drain the water and rinse it.
- Transfer the beans into a strainer and keep it aside for a day. The beans gets sprouted. Remove the peel from the bean before using.
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This recipe was contributed by Amarendra Mulye on 12 Dec 2013
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