Alternate Method:
A subtly spiced dry veggie dish.
| Servings | Prep Time |
| 2people | 5minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 250 g Avarakkai/Broad Beans
- 2 tbsp Tur dal
- 2 tbsp Scraped Coconut
- 1 green chilly
- pinch a of Turmeric
- 2 tsp Oil
- 1/2 tsp Mustard seeds
- 1 tsp Black split gram
- Few curry leaves
- salt to taste
Instructions
- Wash, string and chop the broad beans into small pieces.
- Wash the dal well and pressure-cook it with just enough water for about 2 whistles. The dal should not get mushy.
- Grind the green chilly and coconut in a blender without adding any water.
- Heat oil in a wok and add mustard seeds.
- After the mustard crackles add the black gram, once it starts turning brown add the curry leaves.
- Now add the chopped beans, turmeric powder and salt. Mix well.
- Sprinkle some water, cover and cook till the vegetable is done. Keep stirring occasionally.
- Now add the cooked dal and the coconut green chilly paste. Mix well.
- Remove from heat.
- Serve.
Recipe Notes
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