A subtly spiced dry veggie dish.
pinch a of Turmeric
Black split gram
Few curry leaves
salt to taste
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.
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