For someone who was so regular at posting seems to be missing in action… Yes, I’m talking about myself. Many of you guys who have been following by blog may be wondering what the hells been up.. where have I vanished to.. actually been on a wee vacation.. K had taken a week off since it was my bday week last week.. We have been travelling around to beaches around Glasgow.. making using of the few summer days left.. We had a barbecue at the beach… visited another town in England – Blackpool which is famous for its pleasure beach… all in all a fun bday week.. 🙂
This is a modified version of the Iyengari/Ayyangari (Iyehngar’s is a caste given to Hindu Brahmins of Tamil origin) dish called Baroda Beans Kareemdu… originally made using Cluster beans/Guar/Gavar, these beans have a slightly bitter to taste. Since they are unavailable here I use french beans when I feel like eating this… (Ssssh.. I’ll let you in on a secret, I think french beans tastes better than the Cluster beans in this recipe.. :D)
You may think why go through all the trouble of preparing the lentil paste & crumbling it into pieces after cooking it… ?? but believe me this is a yummy dish. One of my favourite Iyengari recipes. I have modified it a wee bit by adding some onions into it. You can opt out of using onions if you wish.
The lentil paste tastes similar to a spicy Konkani style steamed idli made called – Sanna khotto. My gran used to make awesome Sanna Khotto, maybe that’s the reason I love this recipe. Its a mix of it & has beans which I like as well. The onions add a slight sweet flavour to this dish, & Sanna Khotto also has onions in it.. maybe that’s the reason I always add some onion.
Ingredients: (Serves 4) Preparation Time: 20 mins
French Beans/Cluster beans – Washed & cut into small bits
Tur Dal – 3/4 cup, washed & soaked in hot water for at least 30 mins
Split Bengal gram – 1 cup, washed & soaked in hot water for at least 30 mins
Note: You can soak both of them together as they will be ground together.
Asafoetida – 2 pinches
Oil roasted dry red chilli’s – 10, spicy ones
Cooking oil – 2 tbsp
Red onion (optional) – 1 medium-sized, finely chopped
Mustard Seeds – 1 tsp
Curry leaves – 1 sprig, i.e. about 6-7 leaves, I skipped as I ran out of them
Salt to taste
Transfer the soaked lentils into a blender jar, do not add all the water, add only a little water to help grind it into a smooth paste.
Add 8 oil roasted red chilli’s & the asafoetida. Grind all of this to a coarse/smooth paste. Once the paste is ready, transfer it to a microwave safe bowl & add salt to taste. Mix well.
Cook in the microwave till all the water evaporates & the lentil paste is cooked as shown. Keep stirring the paste every couple of minutes. Because only the edges tend to get start cooking first & if you do not mix, then it may begin to burn from overcooking. Also when it over halfway cooked throw in the chopped onions & mix well & cook.
You should be able to crumble them into pieces when its cooked. Let the paste cool down.
Now heat 1 tbsp oil in a deep bottom fry pan. Set heat to medium. Roughly tear one red chilli & add it when the oil is hot. One the chilli begins to change colour, add 1/2 tsp mustard seeds & let them splutter. Add 2-3 curry leaves. Next add the chopped beans & cook the beans till done. Add salt to taste. While the beans are cooking the cooked lentil paste would have cooled down. Now crumble them into small pieces with your hand.
Heat another fry pan. Set heat to medium. Add 1 tbsp of oil & add the last one red chilli when the oil is hot. Add 1/2 tsp of mustard seeds & let them splutter. Add 2-3 curry leaves. Next add the crumbled pieces of the cooked lentil paste & maintain heat to medium. Fry the bits well. Once they fry well transfer the contents of the other fry pan with the cooked beans to this one. Mix well. Turn off the heat.
Serve hot along with a bowl of hot steamed rice & dal as an accompaniment.
- L is for Lentil and vegetable curry (itstartswithbreakfast.wordpress.com)
- Lentil Salad staple (healingthroughcreation.wordpress.com)
- Korma-Style Lentil Dhal (locavori.wordpress.com)