We love all kinds of legumes in any form - be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.
Today I'm sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple - sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!
FIVE BEAN CURRY RECIPE
{ South Indian style mixed bean curry}Serves 4-5
Ingredients:
2 cups cooked mixed beans
2 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / perumjeeragam
¼ tsp asafoetida / hing
1 sprig curry leaves
6 cloves garlic, minced
½ inch ginger, minced
3 green chillies, finely chopped
2 large onion, finely chopped
½ cup tomato puree
¼ tsp turmeric powder
2 tsp red chilly flakes
2 tsp sambar powder
½ tsp black pepper powder
¼ tsp fenugreek powder / vendhaya podi
Salt to taste
¼ cup thin coconut milk
1 tsp lemon juice
¼ cup chopped coriander leaves
Method:
1. In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.
2. Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.
3. Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.
4. Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.
5. Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.
6. Remove from heat and add the lemon juice and coriander leaves.
Notes and Tips
- Please adjust chillies according to your spice preference.
- You can add any beans of your choice.
