Dalimbi Bhat - pulao of feild beans - By Vahchef @ Vahrehvah.com





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Published on Aug 22, 2012

Dalimbi Bhat is a traditional, very delicious Maharashtrian delicacy made with field beans, rice and spices especially cooked for special occasions. This yummy pulao is aromatic, flavourful and has all the rich spices of India, the special spice mix Goda masala from the Maharashtrian cuisine and the flavourful sweet grated coconut giving this dish amazing taste and flavours that would tickle your taste buds craving for more.


1 1/2 cup Basmati Rice
1 springs Coriander leaves
1 tsp Coriander powder
1 tsp Cumin seeds
few springs Curry leaves
1/2 cup Field Beans (Dalimbi/ Kadwe vaal/ Surti vaal)
1 tbsp Fresh grated Coconut
1/2 tsp Garam masala powder
1 tbsp Ghee/ Clarified butter
1 tsp Goda masala
4-5 number Green chillies, crushed
pinch Hing (asafoetida)
Hot water as needed
1 tsp Mustard seeds
1 tbsp Oil
1 tsp Red chilli powder
Salt to taste
1 tsp Sugar or Jaggery
1/4 tsp Turmeric powder


Wash and soak the beans overnight in plenty of water. Next morning, drain all the water and rinse beans until the water runs clear. Wash and drain the rice and keep aside. Meanwhile bring 3 cups of water to a boil. Heat oil in a heavy bottomed pan, when the oil is hot enough, add mustard seeds. When they splutter, add cumin seeds, crushed green chillies and curry leaves. Add soaked field beans and fry them for 2-3 minutes. Add turmeric powder, red chilli powder, garam masala powder, hing, coriander powder, goda masala and salt. Mix all the ingredients well. Add rice (just water nicely and water drained) and mix well. Add hot water, i.e. for 1 cup of rice add 2 cups of hot water and stir gently. Add a pinch of sugar. (Check the seasoning and adjust as per your taste). Bring it to a boil and then cover the pan with the lid. When most of the moisture is evaporated, then add 1 tsp of ghee and sprinkle some fresh grated coconut and chopped coriander leaves. Cover with lid and simmer for another 5 mins. The Dalimbi bhat is ready to be served.

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