Black-Eyed Bean Rice Recipe- Coconut & Spice Flavored Indian Khichdi

Last Updated on 6 months ago by Neha Deshmukh

Black-Eyed Bean Rice Recipe – Coconut & Spice Flavored Indian Khichdi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a fragrant and flavorful Black-Eyed Bean Rice, often called Khichdi. It’s a comforting dish, packed with goodness, and reminds me of cozy evenings at my grandmother’s place. This isn’t your average khichdi though; the coconut and spice blend takes it to a whole new level!

Why You’ll Love This Recipe

This Black-Eyed Bean Rice is more than just a meal; it’s an experience. It’s wonderfully aromatic, subtly spiced, and incredibly satisfying. It’s perfect for a weeknight dinner, a comforting lunch, or even a festive occasion. Plus, it’s a fantastic way to get a good dose of protein and fiber! You’ll love how easily the flavors meld together, creating a truly harmonious dish.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gms Basmati Rice / Normal Rice
• 250 gms Black eyed beans
• 4 tbsp grated Coconut
• 1.5 tbsp Cumin Seeds
• 400 gms Onion
• 200 gms Tomato
• 1 tbsp Ginger-garlic paste
• 3 Green Chilli
• 1 tsp Coriander powder
• 1 tsp Chicken masala powder
• 1 tsp Garam masala powder
• 0.25 tsp Turmeric powder
• 1 Black cardamom
• 2 Green cardamom
• 1 small piece Cinnamon stick
• 2-3 nos Black pepper
• 2 nos Cloves
• 1 tbsp Fennel Seeds
• 1 Mace (Javitri)
• 1 tsp Stone Flower
• 3 tbsp Oil
• 2 tbsp Ghee
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Basmati Rice vs. Normal Rice – Which to Use? I prefer Basmati rice for its lovely fragrance and fluffy texture (about 1.5 cups). But honestly, any good quality long-grain rice will work just fine! If using normal rice, you might need to adjust the water slightly.

The Significance of Black-Eyed Beans in Indian Cuisine: Black-eyed beans, or lobia as they’re often called, are a staple in many Indian households. They’re considered very auspicious and are often included in festive meals. They’re also incredibly nutritious!

Understanding the Spice Blend – Regional Variations: The spice blend is where this recipe really shines. Feel free to adjust it to your liking! Some regions add a pinch of red chili powder for extra heat, while others prefer a more subtle flavor.

The Role of Coconut in South Indian Flavors: Coconut adds a beautiful sweetness and richness to the dish, characteristic of South Indian cuisine. Freshly grated coconut is best, but unsweetened desiccated coconut can be used in a pinch.

Ghee: Traditional Fat & Flavor Enhancer: Ghee (clarified butter) is a traditional Indian cooking fat that adds a unique flavor and aroma. It’s what gives this khichdi that authentic taste. You can substitute with oil if you prefer, but ghee really elevates the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the rice in boiling water until it’s tender but not mushy. Drain it well and set aside. We don’t want it overcooked!
2. Next, pressure cook the black-eyed beans with water and a pinch of salt until they’re soft and creamy. Reserve the cooked beans.
3. In a large bowl, combine the cooked rice, beans, and 2 tablespoons of ghee. Cover it and let it sit – this allows the flavors to start mingling.
4. Now, for the magic! Dry roast the fennel and cumin seeds until fragrant. Grind them together with the coconut and green chilies to form a smooth paste.
5. Blend the onions and tomatoes separately into smooth pastes. This ensures a lovely texture in the final dish.
6. Heat oil in a pan over medium heat. Add the cumin seeds and whole garam masala spices (black cardamom, green cardamom, cinnamon stick, black pepper, cloves) and let them sizzle for a few seconds.
7. Add the onion paste and sauté until it turns golden brown. Then, add the ginger-garlic paste and cook until fragrant.
8. Stir in the tomato paste, coriander powder, chicken masala powder, and garam masala. Cook until the oil starts to separate from the masala – this is a sign that it’s well cooked.
9. Incorporate the coconut-spice paste and fry for 2-3 minutes, allowing the flavors to bloom.
10. Finally, add the masala mixture to the rice-bean preparation. Mix thoroughly to ensure that every grain is coated with the flavorful masala.
11. Simmer for a few minutes, then serve hot!

Expert Tips

• Don’t skip the dry roasting of the spices – it really enhances their flavor.
• Adjust the amount of green chilies to your spice preference.
• Cooking the rice and beans separately ensures they cook perfectly.

Variations

Vegan Adaptation: Simply substitute the ghee with a plant-based oil like coconut oil or sunflower oil.

Gluten-Free Confirmation: This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the green chilies for a milder flavor. Add a pinch of red chili powder for a spicier kick.

Festival Adaptation – Makar Sankranti/Pongal Khichdi: During Makar Sankranti or Pongal, you can add seasonal vegetables like carrots and peas to make it a festive treat.

Serving Suggestions

This Black-Eyed Bean Rice is fantastic on its own, but it’s even better with some accompaniments! I love serving it with a side of thick, cooling curd (yogurt) and crispy papad. A simple vegetable side dish also complements it beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The texture might change slightly upon reheating, but the flavor will still be amazing!

FAQs

What is the best type of rice to use for this khichdi? Basmati rice is my go-to for its fragrance, but any long-grain rice will work.

Can I use dried coconut instead of fresh grated coconut? Yes, you can! Use about 2 tablespoons of unsweetened desiccated coconut.

How can I adjust the spice level of this dish? Easily! Reduce or omit the green chilies, or add a pinch of red chili powder for more heat.

Can this be made in an Instant Pot or slow cooker? Absolutely! There are many Instant Pot khichdi recipes available online – just adapt the cooking times accordingly.

What is the best way to serve this khichdi for a complete meal? With a side of curd and papad! A simple vegetable side dish is also a great addition.

Can I freeze leftover khichdi? How does it affect the texture? Yes, you can freeze it, but the texture might become slightly softer upon thawing. It’s still delicious though!