Beans are a good source of both protein and fiber. Here is a simple recipe with beans & coconut for everyday cooking. You may use any kind of beans for this recipe.
Ingredients
about 1 lb white beans
3-4 tbsp grated fresh or frozen coconut
1 tsp coriander powder
1/2 tsp red chili powder
pink himalayan salt
1/2 tsp ghee(optional)
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida
few curry leaves
about 1 lb white beans
3-4 tbsp grated fresh or frozen coconut
1 tsp coriander powder
1/2 tsp red chili powder
pink himalayan salt
1/2 tsp ghee(optional)
For Tempering
2 tbsp oil
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
3-4 red chilies
a pinch of hing/asafoetida
few curry leaves
Preparation
Wash and cut the beans into very small pieces.
Wash and cut the beans into very small pieces.
Procedure
Take 2 tbsp of oil in a thick bottom pan which is on medium flame. When the oil is hot add chana dal followed by urad dal, mustard seeds and cumin seeds. Keep stirring for uniform frying. When the mustard seeds are crackling, add red chilies by cutting them into small pieces. Add a pinch of hing and curry leaves. Add the cut beans and give them a good mix. Add 1/4 tsp turmeric powder, and pink himalayan salt for your taste. Stir it well. Cover it and cook on low medium flame for about 10 minutes.
After 8-10 minutes check it back. Stir it once. Add coriander powder and grated coconut. Mix it well. After adding coconut fry it for 2-3 minutes. Then add red chili powder only if you want little more spicy. Switch off the flame and add a little bit of ghee and stir it for a few seconds. Serve it with chapati or rice.
Please give me your feed back. Feel free to write your comments and suggestions below.
Take 2 tbsp of oil in a thick bottom pan which is on medium flame. When the oil is hot add chana dal followed by urad dal, mustard seeds and cumin seeds. Keep stirring for uniform frying. When the mustard seeds are crackling, add red chilies by cutting them into small pieces. Add a pinch of hing and curry leaves. Add the cut beans and give them a good mix. Add 1/4 tsp turmeric powder, and pink himalayan salt for your taste. Stir it well. Cover it and cook on low medium flame for about 10 minutes.
After 8-10 minutes check it back. Stir it once. Add coriander powder and grated coconut. Mix it well. After adding coconut fry it for 2-3 minutes. Then add red chili powder only if you want little more spicy. Switch off the flame and add a little bit of ghee and stir it for a few seconds. Serve it with chapati or rice.
Please give me your feed back. Feel free to write your comments and suggestions below.
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