Field beans are winter seasoned crop.
They are grown naturally during December to february.
People of Karnataka are very happy and they will be adding field beans in almost all their cooking. Varieties of dishes are prepared with field beans.
Here I have prepare Sambar using field beans. That too husked removed legume.
You need to remove the pods from shell of avarekayi, then soak in normal water for at least 4 to 5 hours.
Then you take a pod and squeeze out the pod removing the outer husk. These legumes are used here.
An easy dish without garlic and onions.
As I said it is simple, quick when you have dehusked pods.
Let us see some benefits of eating field beans.
Field beans are loaded with nutrients. They are very good for improving our immunity.
They are good for bone health. Good for anemia people. Good for weight loss. They are good for people who have high blood pressure and they try to control the pressure.
They are rich in copper, manganese, phosphorous, magnesium, potassium, Vitamin B1 and zinc.
I have used 2 tomatoes, 1 big size potato and 3 green chilly.
Sambar powder 2 teaspoons, salt to taste and pinch of turmeric.
Ii is always better to use a few methi seeds/fenugrik seeds since they help in controlling cholesterol leves.
Wash and cut tomatoes.
Remove the outer layer of potato and cut into small.
Keep ready 1 bowl of Avarekalu. (dehusked).
Pressure cook Avarekalu and keep it ready.
Now keep a pan on the fire and heat.
Add 1 tbs of oil and 1/2 tsp of mustard and little urid dal.
Let mustard splutter. Add curry leaves, little ingh and cut tomatoes.
Add slit chilly and fry tomatoes. Add cut potato and stir.
Add pressure cooked Avarekalu and a glass of watter.
Let potato get cooked.
Add required salt, little turmeric and 2 tsp of sambar/rasam powder.
Wash an inch of ginger and remove its outer layer. Wash it again and grate it.
Add this grated ginger to Sambar.
Mix it nicely and cook for 3 to 4 minutes.
Shift it to a serving dish and add washed and cut coriander leaves.
Enjoy with lunch or dinner.
Note :
Using any sambar powder is optional.
You need to use de husked avarekalu to get thick curry.
Use of onions or garlic is optional. Taste may chage.
Time : 30 Minutes.
Serves : 3.
