This is one of those typical curries that gets prepared regularly in my mother's kitchen and mine or for that matter in any south Indian kitchen. This simple and homely dish goes well with some hot steamed rice or rotis. The cluster beans in the recipe can be replaced by other vegetables like cabbage, beans, beetroot, snake gourd or bottle gourd.
Ingredients:2 cups chopped goruchikkudu kayalu / cluster beans / guvar beans
3 - 4 tbsp. chanadal (Soaked in water for a couple of hours)
1/2 cup shredded, fresh coconut
Salt to taste
1 tbsp. oil
1 tsp. split chickpeas / chana dal
1 tsp. split black gram / urad dal
1 tsp. mustard seeds
1 tsp. cumin seeds
Few curry leaves
2 green chilies, finely chopped
2 dried red chilies, broken into bits
1/8 tsp. turmeric powder
* Trim the ends and string the beans, if necessary and chop them fine. Pressure cook the beans adding a little water for 2 whistles or until cooked.
* Heat oil in a kadai or a sauté pan and add mustard seeds, chana dal, urad dal, cumin seeds and curry leaves.
* When the dals turn reddish, add the chilies and sauté for about 30 seconds. (If cluster beans are not pressure cooked in the earlier step, they can be added now and cooked on low flame directly in the sauté pan, covered.)
* Next add the cooked cluster beans, soaked chana dal, coconut, turmeric powder and salt. Stir them well and cook on low heat for about 5 minutes.
* Serve it warm along with rice / rotis.
This goes to blogging marathon #57 under the theme 'Side Dishes' and check here to find out what other marathoners are cooking today.