Special Bean Recipes
February 7, 2009
Beans and moong badi
Ingredients:
100 gm moong badi, 100 gm beans, 100 gm kachri, 3 tbsp refined oil, salt and black pepper to taste, 1 tsp coriander powder, ½ tsp garam masala powder, 1 tsp amchoor, small piece of ginger, 2 green chilies, small bunch of coriander leaves, 1 lemon, 1 tsp desi ghee
For spluttering:
pinch of hing, 1 tsp mustard seeds, methi, jeera
For garnishing:
desi ghee and coriander leaves
Method:
Heat 2 tbsp ghee or oil in a pan and fry moong badi in it till they turn golden brown. Keep them aside.
Wash the beans well and cut them into long slices.
Chop the kachri in round slices.
Again heat oil in a pan and splutter hing, jeera, mustard seeds and methi.
Now add chopped ginger, green chilies and sauté them well. Pour a glass of water and bring it to a boil.
Add fried badi with salt, red chili powder, turmeric powder, and coriander powder to it. Cook well with closed lid.
Stir in-between.
When badi and beans get soft , add chopped kachri.
At the end, sprinkle garam masala, chopped coriander lees and lemon juice.
Before serving, heat oil in a pan, splutter red chilies and pour on the prepared dish.
Serve hot.
Panchmail vegetable
Ingredients:
250 gm of dry panchmail vegetables that includes kaer, kachri, beans, green chilies, 4 tbsp coriander powder, 1 tsp turmeric powder, 1 ½ tsp salt, 1 ½ tsp red chili powder, ½ tsp jeera, 4 tbsp oil
Method:
Boil water in a pan. Add 1 tsp salt and turmeric powder to it. Bring it to a boil.
Add all the dry vegetables and let them cook for 15 minutes.
Sieve well.
Heat oil in pan and splutter jeera and hing in it. Add all the seasonings and salt. Cook on low flame. Add all the above sieved vegetables and cook for 2-3 minutes.
Serve hot.
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