Beans sambar/Beans pulusu/Beans huli

Another of our regular sambar recipes, this one is high on nutrition content.

Preparation time: 20-25 mins

Serves: 2

Ingredients:

French beans 1/4th kilo
Pigeon peas (Kandipappu/toor dal) 1 cup
Sambar powder 1 tbsp
Ghee 1 tbsp
Mustard seeds 1tsp
Curry leaves 4-5
Sambar chillies 2
Tamarind 1 blob
Pinch of asafoetida
Salt to taste

Method:

Wash and cut the French beans, pluck off the fibrous strings on each side and cut to half a finger length pieces.

Add around a cup of water, cover and leave to boil. It should take around 10 to 15 mins.

Boil/pressure cook to 4 whistles the pigeon peas. Set aside.

When the beans feel cooked, add a spoonful of sambar powder, a blob of tamarind, cooked pigeon peas and salt to taste. Leave to boil until a soupy texture seeps in. This should take around 5 mins.

Heat ghee/oil in a pan. Add mustard seeds and as they pop, sambar chillies, a pinch of asafoetida and curry leaves.

 

Season the sambar with this tempering and garnish with grated coconut (optional).

Beans sambar will forever accompany ghee topped rice and papads.