Reach for the Light


Red Beans and Rice (Lal Lobia Chawal) Recipe


  • 250 grams of Red beans (Lal Lobia)
  • 2 serving spoons of Cooking oil or ghee
  • 1 medium-sized Tomato, chopped
  • 2 medium-sized Onions, finely chopped
  • 1 teaspoon of Salt
  • 1 teaspoon of Chili powder
  • ¼ teaspoon of Turmeric powder
  • 1 tablespoon of Ginger garlic paste
  • ½ teaspoon of Baking soda
  • 2 liters of Water

Method for Beans and Rice

  1. Soak the beans in water overnight.
  2. In the morning, heat the pressure cooker and add ghee and chopped onions. Brown the onions.
  3. Add tomatoes, ginger-garlic paste, and sauté for a minute.
  4. Add salt, chili powder, and turmeric powder. Sauté for 15 seconds.
  5. Add the beans and sauté for 2 minutes.
  6. Pour in one liter of water and close the cooker lid.
  7. Cook for 18 minutes after the whistle blows.
  8. Open the cooker lid, and your delicious beans salan is ready.
  9. Serve with roti, naan, or boiled rice.

Rice Recipe


  • 1 cup Basmati rice
  • 2 cups water
  • 1/2 teaspoon salt (optional)


  1. Rinse the Rice:
  • Place the Basmati rice in a fine-mesh strainer or a bowl.
  • Rinse the rice under cold running water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
  1. Soak the Rice (Optional but recommended):
  • If you have time, soak the rice in enough water to cover it for about 30 minutes. Soaking can help the rice cook evenly and become fluffier.
  1. Measure the Water:
  • For every 1 cup of Basmati rice, use 2 cups of water. Adjust the quantity accordingly based on the amount of rice you’re cooking.
  1. Boil the Water:
  • In a large saucepan or pot, bring the water to a boil.
  • If desired, add 1/2 teaspoon of salt to the boiling water for flavor. This is optional; you can skip it if you prefer unsalted rice.
  1. Add the Rice:
  • Drain the soaked rice (if soaked) and add it to the boiling water.
  1. Simmer:
  • Leave uncovered to boil, when it does, time 7 mins, then cover the pot and cook for thirty more seconds. Then turn off the heat and leave undisturbed for 15 minutes. Keep the lid on to trap steam and cook the rice evenly.
  1. Check for Doneness:
  • After 15-20 minutes, check the rice. It should be tender but not mushy. The grains should be separate and fluffy.
  1. Fluff the Rice:
  • Use a fork to gently fluff the cooked rice. This separates the grains and ensures a light, fluffy texture.
  1. Serve:
  • Your boiled Basmati rice is ready to serve as a side dish to your beans.

Enjoy your perfectly cooked beans and rice!

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