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Channa and Spring Beans Pooli kootu
Category : Lentils, South indian, Pulses and lentils
Servings : 6-7
Time Taken : 15-30 mins
Rating :
Method
- Soak Channa overnight and pressure cook with little salt.
- You can drain the water and use it during making gravy.
- Steam the beans and keep it aside.
- In a pan add a table spoon of oil and fry the channa dal, urad dal, coriander seeds, and the chilli until golden brown.
- In blender add the above fried items, rice flour, and the coconut and make it into a paste.
- Now in a pan add the channa, Spring beans and add the tamarind juice and a little sambar powder and make it come to a good boil and add salt and jagerry to it.
- Next put the paste we made earlier and allow to boil.
- Put remaining oil and mustard seeds and temper with the curry leaves.
Ingredients:
250 g - Kabuli Channa
250 g - Spring Beans
25 g - Tamarind (extract into juice)
20 g - Channa dal
20 g - Urad dal
10g - Coriander seeds
1 small cup - coconut
7-10 - dry chilli
1 tsp - Sambar powder, to blend
3 tsp - Oil
1 tsp - Mustard seeds
Curry Leaves
1 tsp - Rice Flour
Hing, as per taste
Salt, as per taste
Jaggery, a pinch
250 g - Kabuli Channa
250 g - Spring Beans
25 g - Tamarind (extract into juice)
20 g - Channa dal
20 g - Urad dal
10g - Coriander seeds
1 small cup - coconut
7-10 - dry chilli
1 tsp - Sambar powder, to blend
3 tsp - Oil
1 tsp - Mustard seeds
Curry Leaves
1 tsp - Rice Flour
Hing, as per taste
Salt, as per taste
Jaggery, a pinch
RECIPES BY KAVITHA
