Black eyed bean rice/Chowli rice

There are times when you are left with cooked rice in the fridge and you need to whip up something quick for lunch or dinner. I had a cup of last night’s leftover rice in the fridge and needed to whip up something for my daughter’s lunchbox. I added cooked black eyed beans to the rice and a mix of spices. It was a hit among her friends J

Ingredients:

Leftover cooked rice: 1 cup

Cooked black eyed bean/chowli/kaaramani: ½ cup

Onion: 1 sliced

Green pepper/Capsicum: 1 cubed

Ginger garlic paste: ½ tsp

Tomato: 1 sliced

Cilantro/coriander leaves: 2 tsp chopped

Mint leaves/pudina: 2 tsp chopped

Turmeric pd/haldi: ¼ tsp

Chili pd: ½ tsp

Coriander/dhania powder: ¼ tsp

Salt to taste

To temper:

Ghee: 1 tsp

Oil: 2 tsp

Cumin seeds/jeera: ½ tsp

Cinnamon stick/Dalchini: 1” piece

Cloves/lavang: 2

Cardamom/elaichi: 2 crushed

For garnishing: 1 toasted egg (optional)

Method:

Heat oil. Add the whole spices listed under “to temper” and cumin seeds.

Once they splutter, add chopped onions and sauté till translucent.

Add capsicum/green peppers and ginger garlic paste. Sauté for a couple of minutes.

Add tomatoes, spice powders and salt.

Mix and cover and cook for 5 mins. Open the lid, mash the tomatoes, add the black eyed beans and mix and check for salt.

Add cooked rice, ghee, mix and cook for couple of minutes.

Done!

I garnished the rice with tomatoes and fried eggs. Goes well with onion raita.