| By : Arti Agarwal ( Posted on :16 Nov, 2005 ) | Total Views : 490 | Previous | Next |
Black eyed beans dry vegetable)
Ingredients:
2/3 cup black eyed beans (soak for 2 hours in water)
1 stalk curry leaves
1 tsp. coriander leaves finely chopped
1 tsp. red chilli powder
3/4 tsp. dhania (coriander seeds) powder
3/4 tsp. amchoor powder or juice of 1/2 lemon
1/4 tsp. turmeric powder
1/2 tsp. wheat flour
1/2 tsp. each mustard and cumin seeds
3 pinches asafoetida
salt to taste
1 tsbp. oil
Method:
Add plenty of water and pressurecook chawlibeans till very tender to touch. (Approx. 4 whistles should suffice).
Cool cooker before opening lid.
Drain, wash with running water, drain, keep aside.
Mix all dry masala and salt in 1/2 cup water.
Heat oil in heavy saucepan.
Add seeds, curry leaves, asafoetida. Allow to splutter.
Add masala mixture, cooked beans, 1/4 cup water, and mix well.
Bring to boil, reduce heat, simmer covered for 3-4 minutes.
When almost all water evaporates, sprinkle flour, mix and remove from fire.
Cover and keep aside for 2-3 minutes.
Pour into serving dish, garnish with chopped coriander.
Serve hot with rice or chapathi.
Variations: Kumtia, mathki, can all be prepared with the same method.
Making time: 30 minutes (both)
Makes: 4 servings
Shelflife: 10-12 hours at room temperature
