Green Beans Bhaat

Any kind of mixed rice is called 'Bhaat' in South India. These mixed rice varieties are more famous in the Bengalooru-Mysooru, Shivamogga regions of Karnataka. I used to carry lunch to school as a kid and my mom used to pack these different kinds of bhaats for me daily. All my friends used to like it so much that half my lunch box would get empty even before the lunch break!!!! :-). Green Beans Bhaat has been my favourite among them all, and here's the recipe for it.....

Ingredients:

1 cups White Rice
1 cup Finely chopped green beans
2 tbsp Oil
1 tsp Mustard seeds
5-6 Curry leaves
2 tsp Lemon juice
8-10 Roasted cashews
A pinch of haldi
A pinch of hing
salt as per taste

For the dry masala powder:
1 cup Chana Dal
1/2cup Urad Dal
3-4" Cinnamon
4-5 Cloves
1 tsp Poppy seeds (optional)
3/4 cup Coriander seeds
4-5 Dry red chillies (low spice)

Method:

1. For the masala powder, dry roast each of the ingredients separately in a kadai until it changes colour mildly and you smell the fresh flavour of the masala. You can even dry roast them all together but you should do it very carefully because some of the ingredients might get done faster than the others and hence get burnt.


2. Grind all the roasted ingredients into a fine powder using the blender and keep aside.DO NOT use water for grinding.


3. Wash and cook rice such that each grain is separate. Let the rice cool down.


4. Heat oil in a kadai. Add mustard seeds.


5. Add haldi, curry leaves and hing after the seeds splutter.


6. Add chopped green beans to the above seasoning. Pour very little water and cook covered until the beans are tender. Saute frequently and add water if required.


7. When green beans are almost done, add salt, cashews and 2-3 spoons of the masala powder that you prepared in step 1. Mix well.


8. Cover and cook on low heat for another 1-2 mins.


9. Remove from stove;Add cooked rice and lemon juice and mix well.


10. Pour ghee and serve hot with papad/chips.

Tip:

1. The dry masala that is used for this bhaat has a shelf life of about 6 months to a year !! So, you can refrigerate the remaining masala in an air tight container and use it when you decide to make bhaat next time. This way, your work is reduced considerably and the time taken is also very less.


2. The green beans-masala mixture (before adding rice) can also be used as a sabzi. It goes very well with rotis/chapatis.


3. As a variation, you can substitute any other vegetable of your choice for green beans; Use brinjals (eggplant) and it becomes 'Vaangibhaat'!!