Cow pea and toor dal are rich with proteins and carbohydrates They helps to provide energy and keeps you full for a long time. They are filled with minerals and vitamins.
Let us see the recipe now :
Things Needed :To cook :
Cow Peas : 1 Cups
Toor dal : 2 handful
Methi seeds : 1/2 Teaspoon
To Grind :
Coconut : Fresh : 1/2 Cup
Red chilly /byadagi : 4 to 5
Coriander seeds : 1 Tablespoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Tamarind : A small marble size
To season :
Coconut oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh /Asafoetida : A pinch
Curry leaves : 6 to 8
To Add :
Salt : As required
Coriander leaves : 1 Tablespoon
Turmeric powder : A pinch
Method :1. Remove the pods from Green cow peas and wash it nicely.
2. Wash toor dal and put it in a pressure cooker along with washed cow pea/alasande
3. Add half teaspoon of methi seeds and put `1/2 cup of water.
4. Add turmeric powder and a few drops of coconut oil.
5. Pressure cook for 4 to 5 minutes and let it cool.
6. Grate coconut and grind it with tamarind, coriander seeds, red chilly and jeera/cumin seeds.
7. Add required water to grind. Remove it from the mixi jar. Keep it aside.
8. Now keep a pan on the fire. Add cooked toor dal and cow pea pods.
9. Add little water and mix it well. Add ground coconut mixture and mix it well. Add salt.
10. Let it cook for 2 to 3 minutes.
11. Shift the ready Green Cow Pea - Coconut Curry to a serving dish.
12. Add coconut oil, mustard seeds, ingh and curry leaves seasoning to the curry. Add coriander leaves and mix it well. Serve it with your choice of main dish.
Note :Adding toor dal is optional. You can use moong dal instead of toor dal. Toor dal taste better. Adding toor dal helps to bind the curry well. Adding byadagi chilly is optional. You can use any type of chilly you like. Raw coriander seeds should be used. Adding methi seeds along with toor dal while cooking helps to reduce the cholesterol in the curry.
Time : 20 to 25 minutes.
Serves : 3 to 4.