Three fistfull of rice beans One large onion chopped A small piece of ginger 1/2 tsp turmeric 1/4 tsp red chilli powder Salt to taste 2 tbsp mustard oil
Soak the rice beans in water overnight. Pressure cook to six whistles. Heat oil in a wok, add the chopped onion and ginger and fry well. Add the spices— turmeric, chilly powder and salt. Now add the boiled rice beans. Stir it well and add some water depending on the consistency that you want the dish to be. Let it simmer for 5-8 minutes so that the gravy flavour is absorbed in the rice beans.