2 cups long grain rice,
1/4 cup soya beans,
soaked in water overnight
1 cup fresh green peas, boiled, drained
1/2 cup orange pumpkin peeled, sliced
1/2 cup peapod pieces (refer note)
1 sprig spring onions finely chopped
1/2 cup coconut scraped
3 green chillies
1” piece ginger
1/4 tsp. dried mint powder
1 tsp. kasoori methi
1 lemon juice extracted
1 bay leaf
2 whole small cardamoms
1/2” stick cinnamon
1/2 tsp. cumin seeds
2-3 pinches asafoetida
salt to taste
2 tbsp. ghee or oil
Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy. Boil rice in plenty of
salted water, till each grain is separate. Drain excess liquid, spread on a plate, too cool.
Crush chillies, ginger, garlic, in a small mixie. Add coriander, a pinch of salt, run for just
2-3 seconds more. The coriander look finely chopped, not crushed. Heat oil in a heavy
saucepan. Add all whole spices, seeds, asafetida, crushed mixture. Stir, add coconut,
pumpkin, peapods, half cup water. Cover and cook till pumpkin is tender.
Add peas, soyabeans,mix and cook for a minute. Evaporate excess moisture, take off fire.
Add spring onions, methi, mint, lemon juice, salt. Mix and add to boiled rice. Mix well, till all
rice is evenly coated.
To heat either place covered in microwave or hot oven. Or place inside a pressure cooker
with hot water. Serve hot with kadhi, kachumber or curds.
Note:Use either the very tender pods, by snipping off both ends (the snowpea variety: its skin is
very soft). Or use the deseeded pods, by stripping off the thin inner skin, the sides, side
threads, and tips. Chop into halve if the pods are too large. Wash and drain before using.
- Monica Abdul , Singapore