Instructions: Place rice in a strainer and rinse with cool water until water runs clear. Set aside.

In a large saucepan, fry mustard seeds, chili, cumin seeds and asafetida in hot oil until mustard seeds begin to sputter and pop.

Add green beans, tumeric and salt. Saute for 3 minutes.

Add rice to green bean mixture in saucepan and saute for 3 minutes.

Add water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. (Do not remove cover while cooking.) Remove from heat and set aside for 5 minutes.

Fluff with a fork and serve.

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