Basale /Malabar leaves are very popular and loaded with vitamins and minerals. They grow plentiful even in pots. We have planted Basale in many small pots and do cut and make use of it very often. Eating the same type of curry, one really gets tired and bored. So while making use of the leaves I try to do give little twist with different taste and get the good result out of it. Here is one such recipe.
Black Eye bean contain high amount of fiber. Fiber is a nutrient that helps to regulate our digestive system, eases constipation and irritable bowel syndrome. Fiber helps to control cholesterol levels and good for people who wants to control their weight. Black Eye Bean is loaded with Potassium and potassium helps in controlling our blood pressure. They also support and strengthen our muscles and bones. They are low in fat and calories. They contain good amount of protein and Iron.
Basale & Black Eye Bean Curry do not contain any onion or garlic.
Baslae/Malabar leaves, dil leaves and Tomatoes are from our home garden.
Ingredients :To Cook :
Black Eye Bean : 1 Cup
Basale Leaves : 1 Bundle
Dil Leaves : 1 Handful (optional)
Tomatoes : 4 to 5 (Raw tomatoes)
To Fry :
Methi Seeds : 1/4
Channa Dal : 1 Tablespoon
Coriander Seeds : 2 Tablespoons
Jeera : 1/2 Teaspoon
Red chilly : 6 to 8
Ingh :Asafoetida : a little
Curry leaves : 5 to 6
Oil : 1 Teaspoon
To Grind :
Coconut : 1/2 Cup
Tamarind : a small marble size
Fried spices along with fresh coconut
Coriander leaves : 1 Tablespoon
Methi seeds : 1/4 Teaspoon.
Salt : as required
Method :1. Wash and cut basale/malabar leaves, dil leaves, Tomatoes in to small and cook till they turn soft. (Use 1/2 cup of water).
4. Keep a small pan on the fire and heat. Add oil, methi seeds (1/4 teaspoon) and fry till they turn brown.
5. Add channa dal, red chilly and fry nicely till dal turn golden brown. Add coriander seeds and fry for 10 seconds.
7. Now grind coconut and fried spices till paste. Add little water to grind.
9. Add Salt and cook for 2 to 3 minutes. Add ground paste, raw methi seeds (1/4 Teaspoon) and mix it well.
12. Serve with the main dish you have prepared.(Rice, chapati, roti, dosa or idli).
Note :Channa dal is added to thicken the curry. (It gives a good aroma too). Adding raw methi seeds helps to lower the cholesterol content in the curry. Do not add more methi/fenugrik seeds. Curry may turn bitter. Adding onions and garlic is optional. Just add cut onions and you can fry garlic and then add it to the curry. Garlic liking people can enjoy by adding garlic.Dals are not added in this curry. (Adding dal is also an optional. Baslae /Malabar leaves are not used during feast or festival. So you can prepare this curry with any other edible leaves which can be used on festival or feast or special days. You can soak black eye bean for 3 to 4 hours before cooking or you can cook straight . Wash it nicely and add hot water and keep it for 5 to 10 minutes and then pressure cook it for 8 minutes.
Time : 30 Minutes.
Serves : 4 to 5.