Wednesday, July 5, 2017

Mixed Pulses & Cluster Beans Curry

Eating pulses during the rainy season is good because it helps to keep our body warm and healthy. 
Pulses are full of proteins, minerals and vitamins. I have prepared a curry with Mixed Pulses/Legumes & Cluster Beans/Gori Kai/Chawali kodu  Curry goes well with almost all the main dishes.

I have used Moth bean, Cowpea  (red variety), Kabooli Chenna, Whole Moong, cluster beans and some mild spices.
Let us see some benefits of eating Gori kai/Chawali Kodu/ Cluster Beans in our diet.
Cluster beans are rich in nutrition, proteins, minerals, vitamins and dietary fiber. They are very low in calories. They do contain Vitamin K, Vitamin C, Vitamin A, and minerals like calcium, iron, potassium and phosphorous. They do not have cholesterol or fats. Cluster beans helps to control blood sugar levels. They are good for strong bones and anemia. They are good for ladies during their pregnancy period. They are good for controlling blood pressure. They are rich in dietary fiber.
Now  let us see the recipe :
No Onions or Garlic used in this " Mixed Pulses & Cluster Beans Curry".

Things Needed :

Mixed Beans /Pulses : Each One Handful . ( 1 Cup)
Tomatoes : 2
Cluster Beans : 250 Grams
Spice powder/Rasam powder/Sambar Powder : 2 Teaspoons
Lemon extract : 1 Teaspoon
Salt : As required
Methi seeds/Fenugrik seeds : 1/2 Teaspoon
For Seasoning :
Cooking oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal: 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 to 8 or little more
Coriander leaves : 1 Tablespoon

Method :

1 Wash and soak all the pulses together over night or for 4 to 5 hours. Soak methi seeds with pulses.
2. Pressure cook the pulses and methi seeds with required water.
3. Cook for 10 to 15 minutes and put off the gas. Let the pressure cooker cool down.
4. Wash and cut tomatoes into small. (Remove the seeds and cut).
5. Wash cluster beans and remove the top edges using your finger. Cut them into pieces.
6. Keep a pan and put oil. Let it get heated. Add mustard seeds and urid dal.  Let mustard seeds splutter.
7. Add ingh and curry leaves. Add cut cluster beans and cooked pulses. Let it cook for 3 to 5 minutes. (On medium flame).

8. Add cut tomatoes and cook for another 2 minutes. Add turmeric powder and salt. Mix it well.
9. Add spice powder and mix it well. Let it boil for 2 to 3 minutes. Put off the gas and shift the curry to a serving dish. Add a spoon of ghee.

10. Add lemon extract and coriander leaves and mix it well. Serve with the main dish you have prepared.

Note : 

It is always better to soak any pulse before cooking. It cooks faster and good for health too. Adding any brand of cooking oil is your choice. Adding any spice powder is optional. Taste might change.
Adding more/less spice is optional. Home made powder is always better. You can use any spices of your choice. I have added lemon extract. (1/2 lemon used ). Adding coconut at the end is optional.
Time : 30 Minutes
Serves : 3 to 4 .
Spice powder Recipe :
Things needed :
1/4 Teaspoon methi seeds, 1 teaspoon urid dal, 1 tablespoon coriander seeds, 1/2 Teaspoon jeera. a little ingh, red chilly, dry coconut 2 tablespoons and 2 cloves. Handful of curry leaves. Dry roast all the ingredients one by one and dry grind when they turn cool.  Your home made spice powder is ready to use.

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