All the 3 recipes are with beans.
Wash and clean the Green or Purple Beans from your CSA share. We harvested them today, so many of them. Trim the ends and chop it fine. Set it aside.
South Indian Coconut Steamed Beans aka Beans Palya – cooking time 15 mins
This is a traditional dish. We make this pretty often in our family. It goes well with rice dishes or with lentil soups.
Ingredients: Chopped Beans, Black Mustard Seeds, Split Garbanzo (Chana) beans, Fresh Grated Coconut
Method
- Heat organic olive oil in a wok
- Toss black mustard seeds, once they crackle, throw in some split garbanzo beans. Toast until it is golden brown
- Toss in the chopped green beans. Add salt, some water. Cover and steam till the beans are tender but still crisp.
- Add fresh grated coconut. Adjust the salt if needed.
- Optional, to make it more spicy, you can add some dry curry powder and cook for a few more mins.
South Indian Bean Lentil Spicy Crumble aka Beans Paruppu Usili – cooking time 30 mins
We love this dish. We dont make it as often as we would like. We tend to make it during special occasions or festivals. When I was growing up, I would pester my mom to make this often.
Paruppu usili is a traditional south-indian side dish. It is a dry curry made with the combination of dhal and vegetables. Usili can generally be made with many vegetables, string beans, cluster beans or carrot. This does consume a lot of oil.
Ingredients: Chopped Green or Purple beans, Split Garbanzo Beans (1 up), Red Chillies,
Dal Mixture
Wash and soak the chana dhal in water for 1 hr. Coarsely grind it with red chillies and salt in a blender. I use vitamix to get this done.
Wash and soak the chana dhal in water for 1 hr. Coarsely grind it with red chillies and salt in a blender. I use vitamix to get this done.
> Option 1 – You can fry this, as part of the preparation, it does take up a lot of oil.
> Option 2 – You can make a little balls and steam in a pressure cooker. You can allow it to cool and pulse in the blender
Method
- Heat organic olive oil in a wok
- Toss black mustard seeds, once they crackle, Toss in the green beans and saute until it is 3/4th cooked.
- Add the Dal Mixture and fry until the beans and it comes together well.
- Serve as a side dish.
South Indian Mixed Veggie Sagu – Cooking time 45 mins
Saagu is a coconut based curry from Karnataka, India. It is usually served with flat bread (naan, or pita bread, chapatis ) or lentil pancakes (dosas). The first time I tasted it was when my mother in law made it. In our home Bindu makes this. It is delicious, chock full of vegetables.
Ingredients: Chopped Beans, Carrot, Peas, Sweet Potato/Potato, Sweet Bell Pepper
Ingredients for Sauce: 2 tbs poppy seeds, 2 cloves, quarter inch cinnamon stick, 1 jalapeno pepper, fresh grated coconut (quarter cup) or quarter cup of coconut milk, small bunch of cilantro, 2-3 tbs roasted split garbanzo bean (optional), mint (optional)
Method
- Heat organic olive oil in a wok
- Toss black mustard seeds, once they crackle, Toss in all the vegetables with salt and cook until the green beans are almost cooked.
- Grind the ingredients for the sauce into a fine paste with water if necessary.
- Add the sauce to the cooked vegetables.