Pigeon Peas & Cluster Beans Dry Curry

Its the time to get Pigeon peas. Pigeon Peas is winter's crop and it is tender, filled with loads of vitamins and minerals and more than that it is fresh. I have used this pigeon pea, cluster beans and prepared simple dry curry.

One should make use  and eat the seasonal vegetables and pulses during their seasons.

It does provide good effect on our body since they do contain loads of minerals and vitamins. 

Dry curry is one of the side dish and we can prepare with many vegetables and is good to eat with little ghee and hot rice/chapatis/rotis etc.

I have used pigeon peas, cluster beans, coconut and some simple spices.

Let us see some benefits of eating pigeon peas in our diet.

Pigeon peas helps to stimulate growth. They helps to prevent anemia and boost heart health. They also helps to improve digestion and strengthen our immune system. They boost energy and eleminate inflammation. They have good source of potassium and helps in regulating blood pressure in our body. They are filled with proteins and good for people who are suffering from anemia. Pigeon pea is loaded with nutrients and they have some amount of calories and very low in saturated fats and cholesterol. It is filled with dietary fiber. They have Vitamin B, Vitamin C and Carbohydrates. Dietary fibers in them helps to balance cholesterol level in our body. It also magnesium, phosphorus, copper and manganese in it.

Let us see the recipe Now :

No Onion or No Garlic is used in this recipe and it is very simple and easy to prepare. 

Things Needed :

To Cook :

Pigeon Peas : 1 Cup 

Cluster Beans : 1 Cup ( 150 gr).

To Add :

Coconut : 2 to 3 Tablespoons

Green chilly : 1 to 3

Ginger : 1 Teaspoon

Methi seeds : 1/4 Teaspoon

Salt : As required

Coriander leaves : 2 Tablespoons

To Season : 

Coconut oil : 1 Tablespoon

Mustard seeds : 1/2 Teaspoon

Urid dal: 1/2 Teaspoon

Jeera / Cumin seeds : 1/2 Teaspoon

Curry Leaves : 6 to 8

Method :

1. Remove pods and wash it. Wash and cut the edges of cluster beans and cut into small.

2. Grate coconut, wash and cut green chilly, coriander leaves and curry leaves.

3. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.

4. Keep a pan on the fire and heat. Add coconut oil, mustard seeds and urid dal.

5. Let mustard seeds splutter. Add jeera, slit chilly and curry leaves.

6. Add pigeon peas and mix it well. Add cut cluster beans and mix it again. 

7. Add a pinch of turmeric powder, methi seeds and 1/2 cup of water. Let it cook on medium flame.    

I have used pressure cooker to cook pigeon peas and cluster beans.

8. Cook for 4 to 5 minutes and put off the gas. Let it cool.

9. Keep a pan on the fire and put cooked pigeon peas & cluster beans. 

10. Add salt, grated ginger and mix it nicely. Let all the moisture disappear.

11. Add grated coconut and cut coriander leaves. Mix it well and shift the ready curry to a serving dish. 

12. Pigeon Peas & Cluster Beans Dry Curry is ready to serve. We had it with lunch as one of the side dish.

Note:

It is better to use pressure cooker to cook pigeon peas. Or it takes longer time to cook and the pea pod turns a bit hard. Use of red chilly powder is optional. Use of garlic or onion is optional. Use of roasted methi seeds powder is optional. ( Dry roast methi seeds and powder it. Keep this powder in a air tight bottle/box. Use it for curries and any type of chitranna or masala rice.

Time : 15 Minutes.

Serves : 2  to 3.

Methi - Palak & Capsicum Dry Curry

Methi Palak Capsicum dry curry is one of the side dish that goes well with almost all the main dishes.   I have prepared Udupi special dry curry using Palak and methi /fenugrik leaves.

Adding leaves in our diet is one of the healthiest choice. You can prepare lots of dishes using varieties of leaves which is available around the year.
I have used methi leaves, palak/spinach leaves, coconut and some spices.
Let us see some benefits of having mustard seeds in our diet. 
Mustard seeds are loaded with medicinal values. They are good remedy for detoxification of the body. It helps to get relief from pains. They are good for maintaining healthy skin and hair. It also good for women during menopause. Mustard seeds are rich source of minerals and vitamins. They are rich in minerals like calcium, magnesium, potassium and phosphorous. They are good source of dietary fiber.They do contain vitamin A and vitamin K and vitamin C. They help in managing diabetes and cholesterol level in our body. They are good source of anti bacterial properties and helps in treating ringworm. (skin disease).
Let us see the recipe Now :
It is an Udupi Special - Traditional Recipe. No Onion or Garlic is used in this recipe. 

Things Needed : 

To Cook :
Methi /Fenugrik leaves : 1 Bundle
Palak/spinach leaves : 1 Bundle
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 6 to 8
Coconut Oil : 1 Tablespoon
Ingh /Asafoetida : A pinch
To Dry grind :
Mustard seeds : 1/2 Teaspoon
Red chilly powder/Red chilly :1 Teaspoon/ 3 to 4
Coconut : 2 to 3 Tablespoons
To Add :
Coriander leaves : 1 Teaspoon
Lemon extract/Tamarind pulp : 1 Teaspoon
Jaggery : 1 Teaspoon

 Method :

1. Wash and cut palak and methi leaves into very small. Keep it aside. Wash and cut capsicum into small pieces.

2. Grate coconut and dry grind it with red chilly powder and mustard seeds. Keep it aside.

3. Wash and cut coriander leaves and soak very little tamarind in hot water and squeeze out the pulp.
4. Now keep a pan on the fire and heat. Add coconut oil and mustard seeds, urid dal.
5. Let it splutter. Add washed curry leaves and ingh. Add cut leaves and capsicum. Fry it on low flame for 2 minutes.

6. Add a pinch of turmeric powder and mix it well. Add 1/4 cup of water and cool on low flame.

7. Let all the moisture disappear. Add salt, jaggery and tamarind pulp. Let it cook for 2 minutes.
8. Add dry ground coconut - mustard mixture and stir slowly. So that it mixes well.

9. Let it cook on low flame for a minute. Shift the ready curry to a serving bowl.

10. Add cut coriander leaves to Ready Methi - Palak & Capsicum Dry Curry and serve.

Note :

Adding more chilly powder is optional. I have used tamarind pulp and lemon extract/juice can be used instead of tamarind pulp. Adding jaggery is optional. Do not cook dry curry for a long time after adding coconut. Adding onions or garlic is optional.
Time 15 Minutes
Serves : 2 to 3.