2 cups cooked Basmati rice
1 teaspoon cumin seeds
8 to 10 curry leaves, whole or chopped
1 teaspoon turmeric powder
2 tablespoons olive oil
⅓ cup red kidney beans, drained & rinsed
⅓ cup cannellini beans,
drained & rinsed
⅓ cup corn kernels
⅓ cup peas
¼ cup toasted nuts (almonds, cashew nuts or walnuts)
Salt & freshly ground pepper to taste
2 fresh or grilled limes
Grilled and fresh limes
Fresh coriander leaves or herbs of choice
Heat 1 tablespoon of oil in a large skillet or wok over medium heat, add cumin seeds, curry leaves sauté until fragrant, add beans, corn, peas and sauté for 2-3 minutes or until vegetables are tender
Add a pinch of salt and pepper, stir to combine, and transfer into a bowl
In the same skillet, add 1 tablespoon oil on low medium heat, add turmeric powder, sauté for a few seconds then add cooked rice, stirring to coat. Once the rice is coated yellow add additional ground pepper, lime juice & zest
Switch off the heat, toss in toasted nuts and garnish it with coriander leaves, fresh and grilled limes.
Serve it hot with yoghurt raita
Optional Extras — Boiled potatoes, roasted cauliflower and carrots.
— Courtesy 5+ADay
