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Lobya Chawal Recipe

Indian · Main course · 40 min total

Lobya Chawal is a comforting North Indian one-pot meal of green beans and potatoes cooked with aromatic spices, served over steamed rice. This recipe is quick, flavorful, and perfect for a weeknight dinner.

Ingredients

• 1 cup basmati rice
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 green chilies, slit
• 2 cups green beans, cut into 1-inch pieces
• 1 large potato, peeled and cubed
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt, or to taste
• 2 cups water

Instructions

1. Wash the rice and soak in water for 15 minutes. Drain and set aside.
2. Heat oil in a large pot or pressure cooker over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onion and sauté until golden brown, about 5 minutes.
4. Add minced garlic, grated ginger, and slit green chilies. Sauté for 1 minute until fragrant.
5. Add green beans and potato cubes. Stir and cook for 2-3 minutes.
6. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
7. Add the drained rice and stir gently to coat with spices.
8. Pour in 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes (or cook in a pressure cooker for 1 whistle on high, then simmer for 5 minutes).
9. Turn off heat and let it rest, covered, for 5 minutes. Fluff with a fork before serving.
10. Serve hot with yogurt or raita on the side.

Tips

• For extra flavor, add a pinch of asafoetida (hing) with the cumin seeds.
• You can substitute green beans with other vegetables like carrots or peas.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat with a splash of water.
• Serve with a squeeze of lemon juice for a tangy kick.

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