Dalimbi Bhaat or Field beans Rice is a traditional Maharashtrian delicacy and is especially cooked on special occasions. Though this recipe is not as popular as Masale Bhaat, it is still cooked in many Maharashtrian homes.
I got to know about this recipe from my grandmother and thought that I should present it to you as it is without changing the original. However, many people also add onions and garlic to this recipe.:
1 cup rice
1 and 1/2 cups sprouted & peeled field beans (Dalimbi, Kadve Vaal)
2 tbspns vegetable oil
1 tspn cumin seeds (Jeera)
1/2 tspn asafoetida (Hing)
1 tspn green chillies paste
1 tspn turmeric powder
2 tspns corriander-cumin powder
2 tbspns black masala (Goda Masala)
2 & 1/2 cups hot boiling water
4-5 tbspns scrapped fresh coconut
1 tbspn Lemon juice
1 tbspn Sugar
Salt to taste
For Garnishing :
Fresh scrapped coconut
Fresh chopped coriander leaves
Home made ghee
To start with, wash rice with plain water and set it aside. Heat 3 cups of water and set for boiling.
Heat oil in a pan. Once the oil is heated, add cumin seeds, asafoetida and green chilly paste. Then add sprouted & peeled field beans and saute. Then add washed rice and saute it for few minutes. Add turmeric powder, coriander-cumin powder and black masala (Goda masala). Mix it and add boiling water to it. Cover the vessel with lid.
Once half cooked, add scrapped coconut, sugar or jaggery and salt to taste. Again cover till the rice is cooked. Turn off the flame and add lemon juice.
While serving, add some ghee and garnish it with scrapped coconut and chopped coriander.
- Boil 3 cups of water and reduce it to 2 & 1/2 cups. Hot water makes this rice more light and each grain gets separated.
- Traditionally, jaggery is used instead of sugar.
- To sprout field beans, soak the beans overnight in plenty of water for 5-6 hours. Thereafter, 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.