Ingredients:

• 1.5 cups – chopped Cluster beans
• 1/8 cup + 1 tbsp – Channa Dhal
• 1 – Big Onion, finely chopped
• 5 to 6 pods – whole or halved Garlic
• 1/8 tsp – Turmeric powder
• 1/2 tsp – Red Chilli powder
• 1/8 tsp – Sambar powder (optional)
• Salt – to taste
• To grind to a paste:
• 3 tbsp – Coconut
• 1/2 tsp – Fennel seeds
• A small 1/4 inch piece – Cinnamon
• 1 – Clove
• To temper:
• 1/2 tsp – Mustard Seeds
• 1/4 tsp – Urad Dhal
• Curry leaves – few
• 3 tsp – Oil

Method:

1. Chop the beans finely and pressure cook it with channa dal, turmeric powder and required water for 3 whistles or until soft.
2. Drain water and keep aside.
3. Grind all the ingredients under ‘to grind’ to a fine paste. Set aside.
4. Heat oil in a kadai – add the items under ‘to temper’ and allow it to splutter.
5. Then add onion and garlic and saute till slightly browned.
6. Then add cooked bean and channa dal and saute for 2 minutes until the moisture is absorbed.
7. Then add the paste and mix.
8. Add red chilli powder, sambar powder and salt.
9. Keep cooking on a medium simmer till the curry turns golden brown and is nicely roasted.
10. Serve hot with any rice variety.
11. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee