These fresh beans or lentils are available during the winter season and we make the best use of this by making it in different ways. As I had said in my prep and preserve post, we freeze these fresh beans for using during Summar. Still nothing like eating it fresh!
Fresh Toor dal – 1 cup
Ground nuts / Peanuts – 1/2 cup
Mocha / Anumulu / Hyacinth Bean – 1/2 cup
Onions – 2 medium
Tomatoes – 2
Gram Flour / Besan – 1 tsp
Oil – 2 tsp
Salt to taste
To be ground:
Fresh Coconut, grated – 2 tbsp
Red Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Grind all the ingredients listed under “to be ground” together to a paste using water. When done, add tomatoes and again grind to a paste.
Wash the beans and pressure cook each separately for 1 whistle. Once the pressure falls, add the ground masala to it and continue cooking with the lid open.
In a bowl, mix the besan with water and make a lumpless mix. Add this to the boiling lentils. Simmer it.
Heat a kadai or a non stick pan, saute onions, and pour over the simmering kurma.
Serve with rotis.