Broad Beans Gravy

Skipping Dal on meals is not likable for all
But always consuming Dal is also felt boring.
So here is another dish, mostly we prepare in summer ,because of its spicy ,tangy, soury, and mild sweetness of this gravy gollapes the rice balls into our mouth.

Once we taste it we will forget about the Dal.
You can also keep this in refrigerator for next day because it will not stale and the taste is much better than the previous day.

Ingredients:

1 Cup Dried broad beans
2 Onions sliced
2 Tomato chopped
1 tbsp Ginger-garlic paste
½ Cup coconut paste
1 Cup Coconut milk
1 Pinch Hing
½ tsp Coriander powder
1 tsp Red chili powder
1 tbsp Kashmiri chili powder
1 tsp Turmeric Powder
1 tsp Garam masala
1 tsp Methi seeds
1 tsp Fennel seeds
½ tsp Mustard seeds
½ tsp Cumin seeds
4 tbsp tamarind paste
1 tbsp grated jaggery
2 Dried red chili
Few Curry leaves
Cooking oil
Salt to taste

Presentation :

Wash,drain and soak beans in warm water for over night.
Next day wash the soaked bean properly. In a pressure cooker add water ,salt and soaked beans cook till 2 to 3 whistles. Remove in a bowl along with it's water keep aside.

Heat a kadhai with oil add Hing, methi seeds, fennel ,mustard ,cumin seeds, dried chilies, curry leaves and allow to splatter.

Add the onions and cook till soft . Add the ginger-garlic paste and cook till the raw smell is gone. Add all dry spices and saute for awhile, add chopped tomato cook till soft mushy like a paste. Add coconut paste fry again for 5 minutes now add boiled beans without it's water, jaggery, salt and stir well to spice mix coats the beans well fry for a while. Add tamarind paste stir well and add beans boiled water to it give a nice boil or 5 extra minutes on low flame,
( You may adjust the consistency of the gravy as per your choice but adding a little more water is tastier than the thick gravy ).
Now add the coconut milk ,after adding coconut milk do not cook ; switch off the flame.
Sprinkle few more raw curry leaves on top of gravy cover the lid properly . These raw curry leaves enhance the taste of curry.

Let the curry rest for a few minutes before you serve it with plain rice stir the curry and serve.
Enjoy !!

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A PINCH OF HING

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