Field Beans And Carrot Rice

Field beans are known as mochai in tamil. Fresh field beans are available in plenty at the local markets during winter season. I bought these fresh, delicious field beans in Bangalore.

 Field beans are one of the rich sources of vegetarian protein as it contains all the nine essential amnio acids. It is also rich in calcium, potassium, magnesium and dietary fibre. It can be used in many day to day recipes like sambar, rasam, poriyal, kootu, kurma, sundal, salads and variety rice. One can even get more creative and make hummus or sandwich spreads too.

Ideal way of getting maximum nutritional benefits from food is by using seasonal foods that are grown locally and available in the local markets. Using seasonal and locally available vegetables and fruits is budget friendly and very healthy too. So, go ahead and plan your day to day meals using seasonal vegetables.

Two days back, I made a variety rice using field beans and carrot for lunch. It is a one pot meal, whole some, delicious and like all my other recipes, very easy to make using the basic ingredients available in our kitchen. in our kitchen. I used my pressure cooker to make this rice, but one can use an electric rice cooker, instant pot or even a heavy bottom pan. It is a complete meal by itself and can be served with some raita (thair pachadi) and papadam or chips.


Seeraga samba rice1 cup
Fresh field beans1 cup
Grated carrot1 cup ( tightly packed)
Onion1 big
Chopped ginger1 tbsp
Chopped garlic 1 tsp
Water2 cups
Butter1& ½ tbsps
Turmeric powder½ tsp
Red chilli powder1 tsp
Coriander powder2 tsps
Cumin powder1 tsp
Dry mango powder1 tsp
Bay leaf1
Cinnamon stick1 inch
Star anise1
Chopped coriander leaves2 tbsps
AuthorAnuradha Balasubramanian
Preparation tim1o mins
Soaking time10 mins
Cooking time10 mins
CuisineSouth Indian
Key wordsOne pot meal, variety rice, field beans


  1. Wash and soak the rice for 10 mins in 2 cups of water.
  2. Peel, wash and finely chop the onion.
  3. Heat a pressure cooker. Add the butter.
  4. Once the butter melts, add bay leaf and cinnamon stick. Saute for few seconds and the add chopped onion and saute till it turns pink.
  5. Add the field beans, saute again and the chopped ginger and garlic. Continue to saute for few seconds.
  6. Add grated carrot, all the masala powders mentioned and mix well. Cook for few seconds.
  7. Now, add the soaked rice along with the water and salt.
  8. Mix well, close the cooker and cook till one whistle.
  9. Switch off the gas. Wait for 5 to 6 mins for the steam to subside.
  10. Release the remaining steam, take off the cooker weight and open it carefully.
  11. Gently fluff the rice to separate the cooked rice.
  12. Garnish with chopped coriander leaves and serve the rice hot with raita and papadam.


  • Basmati rice, boiled rice, raw rice, little millet or kodo millet can be used instead of seeraga samba rice.
  • Vegetables like beans, cauliflower, capsicum, green peas can also be added along with grated carrot.

Nutritive value per portion

Energy/ calories268 kcal
Carbohydrates46 gms
Protein6 gms
Fat5.7 gms
Dietary fibre5.5 gms
Calcium43 mg
Magnesium39 gms
source – ICMR