I discovered this recipe quite by accident..:)I had sum chna masala which I made for dinner and combined with rice.As I could not eat so much I kept it in the refrigerator and had it next day..it was so yummy that I thought I could have had more if there was leftover.The idea of adding another variety of beans instantly occurred to me.I thought about rajma but its used in a dish similar to chana masala.So I opted for fava beans and it turned out yummier than I expected..:)
For areas in which fava beans are not available you can use plain chickpeas or mix it with red cow beans or any other which you can get.This dish is superb as a lunch box pack or for picnics or travel.Also when u feel lazy for making rice and dal/veggies this is the dish for you.Packed with proteins it makes a tummy filler alright..:)
Soak rice for 30 mins and drain in a seive.Grind onion,tomato,chillies,ginger and garlic(if using) to a fine paste.Heat a tbsp of oil and add a bay leaf and cardamom and when they start frying in the oil add the paste and fry well till the raw onion smell disappears and the oil separates from the mix.Add the salt,turmeric and masala and cook for 5 mins on medium heat.Then add the beans and chickpeas with 1/2 cup of water and cook covered for 10 mins and then uncovered for again 10 mins till all the liquid is absorbed by the beans.Keep aside to cool.
Heat another tbsp oil in a pan and add the other bay leaf.Add rice and saute till rice is translucent and gives out its aroma.Do not overcook at this stage as the grains may break.I saute for an approx of 3-4 mins.Now add the beans and stir to mix very well.
Now cook as you please:
1.You can pour 4 -5 cups of water into the vessel with the rice and beans mix and cook till rice is done.
2.You can use a rice cooker/pressure cooker and transfer the mixture and cook till done.
Open the lid of the vessel/cooker and fluff out the rice and mix evenly without breaking the grains.
Serve with any raita or chutney of your choice.I used an onion and coriander raita which goes too well with it.Being a South Indian we used Puliinji which though spicy was attacked with gusto and the dish disappeared in minutes..:)