Lilva Beans Recipe – Rice & Pepper Flavored Indian Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Lilva Beans Recipe – Rice & Pepper Flavored Indian Stir-Fry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful lilva beans stir-fry with a unique twist of rice and pepper. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s surprisingly easy to make, and the combination of textures and flavors is just chef’s kiss!

Why You’ll Love This Recipe

This lilva beans recipe isn’t your average stir-fry. The coarsely ground rice adds a wonderful, slightly chewy texture, while the black peppercorns give it a lovely aromatic spice. It’s a comforting, wholesome dish that’s perfect for a quick weeknight meal or as part of a larger Indian spread. Plus, it’s a great way to enjoy seasonal lilva beans!

Ingredients

Here’s what you’ll need to whip up this delicious lilva beans stir-fry:

• 1 cup rice
• 2 teaspoons black peppercorns
• 1 cup lilva beans (hyacinth beans) – quantity can vary slightly depending on preference
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon chana dal (split chickpeas)
• 1 teaspoon urad dal (split black lentils)
• 1 green chili, slit
• 1 dried red chili
• 2 tablespoons curry leaves
• 2.5 cups water

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Lilva Beans (Hyacinth Beans): A Regional Specialty

Lilva beans, also known as hyacinth beans or gawar phali in Hindi, are a seasonal delight. They have a slightly sweet, grassy flavor and a unique texture. You can usually find them at Indian grocery stores, especially during the monsoon season. If you can’t find fresh lilva beans, frozen ones can work in a pinch, but the flavor won’t be quite as vibrant.

Raw Rice: The Key to Texture

Don’t worry, we’re not cooking the rice! Grinding it coarsely is what gives this dish its special texture. It acts almost like a thickener, creating a lovely, slightly chewy consistency. I usually use regular short-grain rice for this.

Black Peppercorns: Aromatic Spice

Freshly crushed black peppercorns are essential here. The aroma they release when tempered in oil is incredible. Pre-ground pepper just doesn’t compare!

Mustard Seeds, Dal & Curry Leaves: South Indian Flavor Base

This trio is the heart of many South Indian dishes. The mustard seeds pop and release their nutty flavor, the dals add a lovely texture and protein, and the curry leaves bring a fresh, citrusy aroma.

Oil: Choosing the Right Oil for Tempering

I prefer using a neutral-flavored oil like sunflower or vegetable oil for tempering. You want the flavors of the spices to shine through, not be masked by a strong oil flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the raw rice in a blender to a coarse rava-like texture. Don’t over-grind it – you want it to be slightly grainy. Separately, coarsely crush the black peppercorns. I like to use a mortar and pestle for this, but you can also use the back of a spoon.
2. Now, heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the chana dal and urad dal and sauté until they turn golden brown.
3. Add the green chili, dried red chili, and curry leaves. Sauté for another minute until the curry leaves are fragrant.
4. Add the lilva beans and stir well to coat them with the tempered spices. Pour in the water, add salt to taste, and bring the mixture to a boil.
5. Reduce the heat and simmer until the beans are tender, about 10-15 minutes.
6. Mix in the ground rice-pepper mixture. Cook on medium heat, stirring constantly to prevent lumps, until the water is absorbed and the mixture thickens (about 7-9 minutes).
7. Finally, cover the pan and let it rest for 2 minutes. This allows the flavors to meld together beautifully. Serve hot!

Expert Tips

• Don’t skip the resting time! It really makes a difference in the texture and flavor.
• If the mixture becomes too dry while cooking, add a splash of water.
• Keep stirring to prevent the rice from sticking to the bottom of the pan.

Variations

This recipe is pretty versatile! Here are a few ideas to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of green chili or remove the dried red chili altogether. My friend, Priya, always makes it milder for her kids.
• Festival Adaptation (Janmashtami/Ganesh Chaturthi): This is a wonderful dish to offer during Janmashtami or Ganesh Chaturthi as part of the bhog (offering to the deity).

Serving Suggestions

This lilva beans stir-fry is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• A dollop of ghee (clarified butter)
• Your favorite chutney (coconut chutney is a classic!)
• A side of cooling yogurt
• Warm rotis or rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

What are Lilva Beans and where can I find them?

Lilva beans are hyacinth beans, a seasonal vegetable popular in Indian cuisine. You can find them at Indian grocery stores, especially during the monsoon season.

Can I use pre-soaked rice instead of grinding it?

While you can use pre-soaked rice, it won’t give you the same texture. Grinding the rice coarsely is key to the dish’s unique consistency.

What is the best way to crush the peppercorns?

A mortar and pestle works best for crushing peppercorns, but you can also use the back of a spoon. You want them coarsely crushed, not powdered.

Can I adjust the amount of green chili for less heat?

Absolutely! Feel free to reduce the amount of green chili or remove it altogether if you prefer a milder flavor.

How can I make this dish ahead of time?

You can grind the rice and crush the peppercorns ahead of time. However, it’s best to make the stir-fry fresh for the best flavor and texture.

What are some good accompaniments for this Lilva Beans stir-fry?

Ghee, chutney, yogurt, rotis, or rice all make wonderful accompaniments!

Enjoy this little piece of my family’s culinary heritage. I hope you love it as much as we do! Let me know in the comments how it turns out for you. Happy cooking!