Preparation time: 20 min
Cook time: 2.5 hours
1 cup Scarlet runner beans (substitute with horsegram for ulava charu) (soaked overnight)
1 teaspoon of tamarind paste
6 green chilies
1/2 cup onions split lengthwise
2 whole dry red chilies
1 stem curry leaves
1/2 teaspoon cumin seeds
1 teaspoon mustard seeds
1 teaspoon jaggery
1 tablespoon oil
1 tablespoon whole coriander seeds
1 teaspoon cumin seeds
6 garlic cloves
1.Take the beans that have been soaked overnight and slow cook for 2 hours or pressure cook for 3-4 whistles until they are soft with 8 cups of water.
2.Strain the liquid into a bowl.
3.Take 1/4 of the beans and grind them with coriander seeds, green chilies, cumin seeds and garlic cloves to a fine paste and keep aside. Do not add extra water for grinding, use the strained liquid.
4.Heat 1 tablespoon oil in a skillet. Add Chana Dal, Urad Dal and let them brown.Add the mustard seeds, cumin, red chilies, turmeric and curry leaves and let them splutter.
6.Add the onions and fry for 3 minutes.Add turmeric
7.Add the ground paste, tamarind, strained liquid, salt and jaggery and let it boil on medium for about 20 minutes until the stew thickens and turn off the stove.
This is generally served with rice and fresh cream or sour cream.
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