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- Cluster Beans – 400gms
- Pigeon Peas – 40gms
- Black Gram – 2tsps
- Mustard Seeds – 1tsp
- Cumin Seeds – 1tsp
- Salt to Taste
- Turmeric Powder – 1/4tsp
- Red Chili Powder – 1tsp
- Curry Leaves – Few
- Oil – 2 1/2Tbsp
Wash cluster beans. Take one bean and observe the sides. Break the tip of the bean with your finger. Now break a piece and pull the piece away from you so that the fiber gets detached from the piece. (Watch carefully the movie to understand better) Hold the protruding fiber and pull it downwards so that it gets detached from the bean. Like this remove the fiber from the beans as much a s possible. Repeat the process and break the cluster beans into medium sized pieces and remove the fiber.
Take the bean pieces into a microwave safe bowl and add 40ml water. Place this bowl in oven and cover it partially. Cook the beans on high power for 5 minutes. Stir once and cover cooked for 7 minutes on high power. Allow 3 minutes standing time and remove the bowl from oven.
Take pigeon peas into a bowl and wash it well. Then add some water and cook till the pigeon peas are just done. Do not overcook the pigeon peas—the grains should retain their shape and should not be mushy. When the dal is cooked to required level drain all the excess water from it and keep it aside.
Heat a pan and add oil to it. When oil is hot add the black gram and fry till the seeds start changing color. Then add mustard seeds and cumin seeds. Fry the seeds splutter. Then add the curry leaves and mix well. Now add the cooked cluster beans and cooked dal. Mix all well and add turmeric powder, red chili powder and salt. Mix again and cook covered for 2 minutes stirring in between if required. Transfer the curry to a serving bowl and serve hot with plain rice.
Points to Remember:
Do not be tempted to cut the cluster beans instead of stringing them. If you cut the cluster beans the fiber will remain and while you are eating it will trouble you. So it is better to string the beans and remove fiber as much as possible.
While cooking the vegetable in microwave oven, the timings given here are to be taken as guideline. The timings of cooking may differ from oven to oven depending upon the capacity and make. Cook till the vegetables are cooked properly adding required amount of water. The beauty of cooking in a microwave oven is the vegetables will not become mushy if they are cooked for a few minutes more. If you add more water while cooking the vegetables, drain the excess water after the vegetables are cooked and use this water in dal preparation or in any gravy preparations.
Soaking the pigeon peas for 30 minutes will reduce the cooking time also.
As there is no water left in the vegetables after cooking in a microwave oven take care while seasoning the curry. After adding the vegetable to the seasoning, cook covered for 2 minutes. Take care to stir it in between, so that the curry will not burn at the bottom of the pan.
Serve hot with plain rice. The just cooked pigeon peas will give a nice crunch to this dish.
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