Serves: 2 to 3 persons
Time: 15 minutes
Ingredients:1 cup sprouted and cleaned Beans
1 tbsp Oil
1/4 cup Dry Coconut, shredded
1/2 tsp Cumin seeds, for dry roasting
1/2 tsp Cumin seeds, for tempering
1/8 tsp Asafoeitda
1/4 tsp Turmeric
1/2 tsp red chili powder
3-4 curry leaves
2 tbsp Cilantro, for garnishing
2 Kokum pieces
1 tsp Jaggery or 1 tsp Sugar
salt to taste
Method:
1) Dry roast coconut over medium heat until nice brown in color. saute while roasting otherwise coconut could burn. Crush roasted coconut with hand. Dry roast cumin seeds over medium low heat until you sense nice aroma. Once cumin seeds are nicely toasted. Crush them coarsely.
2) Beans are very delicate. So steam cook Beans slightly by adding little salt. Do not cook them too much otherwise they will break. We need them whole. Take 1/4 cup of cooked beans into a bowl crush them a little, so that curry will come together nicely.
3) Heat a saucepan. Add oil and wait until it becomes hot. Temper with cumin seeds, asafoeitda, Turmeric, Red chili powder and curry leaves. Now add crushed and whole beans. Add a cup of water. Also add Kokum, roasted n crushed cumin and coconut. Simmer over medium heat for 2 minutes. Add water if required to adjust consistency. Then add Jaggery and cook for 2-3 minutes more. Also add salt if needed. Simmer over low heat for few minutes. Garnish with Cilantro
Serve hot with white Rice.
Tips:
1) You can use green chilies instead of red chili powder.
2) Usually, I mash 50% of cooked Dalimbi before adding to tempering. I kept them whole only to show them in the photo.
3) You can use fresh grated coconut along with dry coconut.
