Ingredients
Preparation Time: 10 minutes
Serves: 6-8
Cooking Time: 45 minutes
- 2 cups pearl pishori rice
- 1cup black-eyed beans (lobia)
- 1 tbsp minced garlic
- ½ tsp salt
- ½ tsp salt
- 3 cups water
- 2 cups coconut milk
- 2 springs thyme or ½ tsp dried thyme
- 2 scallions/green onions,chopped
- 2 dry red chillies
- 2 tsp salt
- ½ tsp black pepper
Method
- Rinse and soak 1 cup beans for 2-3 hours. Drain and place in pot along with garlic, ½ tsp salt and 3 cups water.
- Bring to boil, then reduce the heat and simmer, covered, until the beans are almost tender, about 40 minutes.
- Add coconut milk, water, thyme, scallions, dry red chillies, salt and ½tsp black pepper and then stir-in your rice.
- Bring to a boil. Stir once, reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 15 minutes.
- Remove from the heat and let stand, covered, 10 minutes.
- Fluff with a fork before serving.