Beans season is here and they grow well in rainy season and winter.
Beans have already turned as Pods and they are in the market. Raw pods are very healthy and you can use them in your cooking.
We had been R.T. O. (Regional Transport Office in Yelahanka. It has shifted to very interior village near by. My hubby had to renew his driving license. After the procedure is over while coming back I saw many people near by a village have spread what ever they have grown. Just stopped and got some this beans pods with its cover and came home.
So the task of removing the pods and washing then again drying them under the fan at last keeping them in the freezer is done. There were nearly 3 kg beans and 2 kg field beans I got.
That is really so much. So before freezing I did cook many curries, palav etc.
This is one of it and it is always good to eat seasonal vegetables and fruits always.
Coming back to this Curry let me explain How did I cook this curry.
I have used Beans pods which are sprouted. As I said I kept some beans to use before freezing. In the morning I could see the sprout. So I left them to be more sprouted.
You can see this sprouted beans. Its kept for 2 days to sprout this much.
Drain the water completely and then put them in a bowl, leave it for a while and then sprinkle some water on them twice a day. Then you will see this wonderful sprouts.
Sprouts are just days old and on the way to germinate. They are said to be more nutritious and healthier to eat. It eliminates gas producing starch and lessens the cooking time of legumes and pulses. It is good for digestion and weight loss. Good for blood circulation and immunity to our body. It is good for heart health and skin health.
No Onion No Garlic in this Curry.
Things Needed :
To Cook:
Beans Pods : 1 Bowl. ( 250 gr).
Moong Dal : 1/4 Cup (50 to 100 gr).
Tomato : 1
To Add :
Salt : As required
Tamarind Pulp : 2 Tbs
Home Made Sambar Powder/ Huli Pudi
Seasoning :
Seasoning :
Cooking Oil : 1 Tsp
Mustard Seeds : 1/2 Tsp
Ingh/ Asafoetida : A little
Curry Leaves : 6 to 8 Leaves.
Method :
1. Wash and cook moond dal and Beans pods (not to be washed if there is no moisture and check with the smell).
2. Soak tamarind and squeeze out the pulp. Wash and cut 1 tomato into small piece.
3. Keep a pan and add cooked moong and beans pod.
4. Add turmeric a pinch and required salt.
5. Add cut tomatoes and cook for 2 minutes.
6. Add tamarind pulp and Sambar powder. Mix it well and boil for 3 to 4 minutes.
7. Shift it to a serving bowl.
8. Keep a pan on the fire and put oil. Add mustard and little asafoetida. Let mustard seeds spurt. Add curry leaves. Add this seasoning to done Beans Pod Curry.
Note :
Take care of sprouted beans if you are washing.
Use of onions and garlic is optional.
Adding any Sambar Powder or Curry Powder is optional. (Shop bought).
Fresh Home Made Sambar Powder as we call it as Huli Powder. ONE TIME USE.
1/4 Tsp Methi seeds.
1 Tsp Channa Dal.
2 Tbs Coriander Seeds.
3. Byadagi Chilly : 5 to 6
4. Jeera /Cumin Seeds : 1/2 Tsp.
A small piece of Cinnamon.
Ingh /Asafoetida : A pinch
Curry Leaves : 5 to 6.
Coconut 2 Tbs.
Dry roast every thing one by one and dry grind once it is cooled.
Time : 30 Minutes.
Serve : 3 to 4.
