Served as vegetables. Suitable for vegetarians. A Gujarati cuisine. Speciality: Recipe for microwave cooking.

Indian

2 cups sprouted Field Beans

4 Tablespoons Water

4 Tablespoons Oil

1 teaspoon Cumin Seeds

2 Cloves

1 inch Stick Cinnamon

2 Green Chillies, chopped

1 teaspoon Red Chilli powder or to taste

1/2 teaspoon each of Asafoetida and Turmeric powder

8 cups cooked/steamed, Rice

Salt to taste

Grated, fresh, Coconut(optional) and chopped, Coriander Leaves to garnish

Microwave the sprouted field beans along with water covered in a deep large microwave-safe bowl on high (100%) power for about 8 minutes or till they are fully cooked. Remove from bowl and keep aside. Pour the oil in the same microwave-safe bowl. Add the cumin seeds, cloves, cinnamon, green chilli(es), red chilli powder, asafoetida and turmeric powder. Microwave on high (100%) power for about 1 minutes. Now, add the cooked rice, the cooked sprouted field beans and salt. Mix well. Microwave covered on high (100%) power for about 4 minutes. Garnish with grated coconut (optional) and chopped coriander leaves.

Preparation time: 10-12 minutes

Cooking time: 12-16 minutes

Serves: 4

Tips:

The cooked rice must be cooled to room temperature before use in step 3. This is a great way to use left-over rice.

When the microwave cooking time for a step exceeds 2 minutes, it is highly recommended the contents be checked and stirred at regular intervals to avoid burning of food. Standing time is a very important step as it completes the microwave cooking process of a dish. Ideally, allow the dish to stand for about 5 minutes before serving.

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