- 1 lb Chikadakaya / Indian broad beans ( see picture)
- 1/2 cup Onions finely chopped
- 1/4 cup Tomatoes chopped
- 1 sprig Curry leaves
- 1 clove Garlic crushed
- 1 tsp Chili powder
- 1 1/2 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 2 tbsp Oil
- 1/4 tsp Mustard seeds
- 2 tbsp Chana dal
- 1 tbsp Urad dal
- 1/2 cup Roasted peanuts
- 2 tbsp Coriander leaves chopped
- Salt to taste
Method:
- Grind the peanuts to a coarse powder and keep aside.
- Wash the beans, remove the ends of the beans and also the string along with it.
- Now cut them all into small pieces.
- Add this chopped beans in a a pressure cooker.
- Add 4 tbsp of water, chili powder, coriander powder, turmeric powder and salt.
- Mix well and pressure cook for 1 whistle.
- Now heat a kadai or wok.
- When hot add oil, add mustard seeds, when they splutter add chana dal and urad dal.
- When the dals turn light brown add onions, curry leaves and garlic.
- Fry until onions until light brown.
- Now add tomatoes and fry until oil leaves the sides.
- Now add the cooked beans and fry well on high flame until all water evaporates.
- Now add the powdered peanuts and saute it well.
- Garnish with coriander leaves and serve as a sidedish with rice and chapati.
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