1. Pressure cook soyabeans for 3-4 whistles, till cooked, but not mushy.
2. Boil rice in plenty of salted water, till each grain is separate.
3. Drain excess liquid, spread on a plate, too cool.
4. Crush chillies, ginger, garlic, in a small mixie.
5. Add coriander, a pinch of salt, run for just 2-3 seconds more.
6. The coriander look finely chopped, not crushed.
7. Heat oil in a heavy saucepan.
8. Add all whole spices, seeds, asafetida, crushed mixture.
9. Stir, add coconut, pumpkin, peapods, half cup water.
10. Cover and cook till pumpkin is tender.
11. Add peas, soyabeans,mix and cook for a minute.
12. Evaporate excess moisture, take off fire.
13. Add spring onions, methi, mint, lemon juice, salt.
14. Mix and add to boiled rice.
15. Mix well, till all rice is evenly coated.
16. To heat either place covered in microwave or hot oven.
17. Or place inside a pressure cooker with hot water.
18. Serve hot with kadhi, kachumber or curds.

Note: use either the very tender pods, by snipping off both ends (the snowpea variety: its skin is very soft). Or use the deseeded pods, by stripping off the thin inner skin, the sides, side threads, and tips. Chop into halve if the pods are too large. Wash and drain before using.

Making Time : 45 minutes (excluding pressure cooking time)
Makes : 5-6 servings
Shelfife: 1 day