These beans stir fry is not only nutritious, but at the same time it is healthy and packed with full of proteins and fiber. Quite wholesome, they can be had on its own as a light dinner, as a side dish or with chapattis.
It is cooked dry but they can also be had as a salad with a sprinkle of salt, pepper powder and curry leaves powder. The addition of dill leaves gives a completely new flavor and a dash of lime towards the end gives a zing to this dish.
- 1/2 cup Rajma (Kidney Beans), boiled
- 1/2 cup kabuli chana (Garbanzo Beans). boiled
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- pinch of asafoetida
- 1 onion, chopped
- 2-3 garlic cloves, chopped
- 2 green chilies, chopped
- 1 tbsp. curry leaves powder
- salt to taste
- 1/2 tsp. turmeric powder
- 1/4 cup dill leaves, chopped
- 1 tsp. of lime juice
- lemon wedges & a sprig of dill leaves to garnish
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida. onions. green chilies and garlic. Sauté till light brown.
Now add the boiled Rajma, Kabuli Chana, salt and turmeric powder. Sauté for a minute or two on medium flame.
Add the curry leaves powder, lime juice and the chopped dill leaves. Sauté for a few seconds till well combined. Serve, garnished with a sprig of dill leaves and lemon wedges.