Lobia Masala (Black Eyed Beans / CowPeas Curry)

 

          This is a very delicious and a popular recipe from North India, especially Punjab. They are also known as black eyed beans, cowpeas or chawli and is especially relished with any form of Indian bread. I enjoy having it for breakfast with poori / paratha, accompanied with some onion, green chilies and lime wedges. It is both nutritious and wholesome. So check out the step by step pictorial recipe to prepare this simple delicacy.

• 1 cup lobia (black eyed beans)
• 2-3 tbsp. oil
• 2 dry red chilies
• 2 bay leaves
• 1 inch cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tomato, chopped
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tsp. red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1/2 tsp. pepper powder (opt)
• 1 tsp. garam masala powder
• 1 tsp. lime juice
• coriander leaves & lime wedges to garnish

          Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

          Heat oil in a pan and temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms and bay leaves. Sauté for a few seconds.

          Then add the onion and Fry till light brown.

          Now add the ginger-garlic paste and all the dry spices (except garam masala powder and salt) mixed with some water. Fry till the oil separates. 

          Add the tomatoes and keep frying till it is mashed.

          Add the boiled Lobia and salt to taste. Simmer on a medium flame for 4-5 minutes. 

          When done, add garam masala powder and ghee.  

         Garnish with coriander leaves & serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

                    Soak the Black eyes beans overnight.

Pressure cook the soaked beans in 2 & 1/2 cups water for 5-6 whistles or till tender.

Heat oil in a pan & temper with the cumin seeds, dry red chilies, cinnamon, cloves, cardamoms & bay leaves. Sauté for a few seconds.

                     Then add the onion and Fry till light brown.

Add the ginger-garlic paste & all the dry spices (except garam masala powder & salt) mixed with some water. Fry till the oil separates. 

                   Add the tomatoes & keep frying till it is mashed.

Add the boiled Lobia & salt to taste. Simmer on a medium flame for 4-5 minutes. 

                     When done, add garam masala powder and ghee. 

                   Garnish with coriander leaves.

Serve with steamed rice, jeera rice, poori, paratha, naan, tandoori roti or chapatis. 

Shorshe Beans (French Beans in Mustard Sauce)

 

           This is my version of a Bengali style French Beans curry with mustard paste. Typically, flat beans are cooked in this traditional method. This homemade style side dish is best relished with  steamed rice. It can also be had with chapattis. Serve this yummy curry garnished with fresh coriander leaves and a drizzle of some mustard oil if preferred. 

• 300 gms. French Beans, cut into half
• 2 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1-2 fresh green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. mustard seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. coriander leaves, chopped

          Blend the mustard, coconut and green chilies into a smooth paste and keep aside. 

          Heat oil in a pan and temper with kalonji. Sauté for a few seconds and add the garlic. Fry till light brown and add then add the onion. Continue to sauté till light brown.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered, on a low flame till they turn soft. Sprinkle some water and stir at intervals.

          When done, add the mustard-coconut paste and give it a stir. Garnish with coriander leaves. Serve as a side dish with either steamed rice or chapattis / roti.

Beans Bhorta (Mashed Beans - Bangladeshi Style)

          This is a simple Bangladeshi homemade delicacy with an amazing yummy flavour. I only knew baingan and aloo bharta, but this unique bharta is that of mashed french beans. So decided to give it a try and I must admit it sure was very delectable. This is a great comfort food and goes best with hot steamed rice and if possible with a drizzle of some raw mustard oil. So check out the step by step pictorial recipe to prepare it.

          Came across this particular recipe by Bong Mom while searching for bharta (mashed veggies) or Bhorta in the Bengali lingo. For a veg. version, coconut is added but some sautéed prawns can be added for a non-veg. version. You can try having it with any Indian bread or as a spread on sandwiches.

• 300 gms. French beans, roughly chopped
• 2 tbsp. mustard oil
• 1 onion, chopped
• 3-4 garlic cloves
• 2-3 green chilies
• salt to taste
• 1 tsp. nigella seeds (kalonji)
• 1/4 tsp. asafoetida

          Heat 1 tbsp. oil in a pan. Sauté the onion, garlic and green chilies till light brown. Add the beans and salt. Continue to sauté on a low flame till it is cooked. Set aside to cool.

          Blend into a smooth paste by adding some water. Heat remaining oil in a pan. Temper with nigella seeds and asafoetida.

          Add the ground paste and stir fry till all the moisture dries up. Serve with plain steamed rice. It can also be enjoyed with any Indian bread or as a spread on sandwiches. 

                        Heat 1 tbsp. oil. Sauté onion, garlic & green chilies till light brown. 

                       Add beans & salt. Sauté on a low flame till it is cooked. Set aside to cool.

                        Blend into a smooth paste by adding some water. 

                        Heat remaining oil. Temper with nigella seeds and asafoetida.

                        Add the ground paste.

                        Stir fry till all the moisture dries up. 

                     Serve with steamed rice / any Indian bread or as a spread on sandwiches. 

                         

Veg. Pulao

        Veg. Pulao is a one pot comfort meal with the goodness of some mixed veggies. Just some raita, any side dish (opt) and papad is all that need to enjoy this yummy dish. It is a very easy and a quick recipe when you are in no mood to dish out a full course meal. It is a great satisfying delicacy that can be had for brunch, lunch or as a lunch box meal too. 

          A great substitute for plain steamed rice or jeera rice, it is mildly flavoured with whole garam masala (including mace and nutmeg) along with some homemade garam masala powder and some chopped coriander-mint leaves.

          I have added some chopped nuts and fried onions too, for some crunch. It is purely optional. So do give it a try when you want a simple no-fuss meal and enjoy with your loved ones. 

• 1 cup Basmati rice, soaked for 30 minutes and drained
• 1 & 1/2 cups hot water
• 1 cup mixed veggies, chopped (beans, cauliflower, peas, carrots)
• 2-3 tbsp. ghee
• 1 tsp. cumin seeds 
• 2 bay leaves
• 2-3 green cardamoms 
• 1" cinnamon stick 
• 4-5 cloves
• 1/2 mace
• pinch of nutmeg powder
• salt to taste 
• 1 tsp. garam masala powder
• handful of coriander-mint leaves, chopped
• 1-2 green chilies, slit
• 1 tbsp. chopped almonds & pistachios
• 1 tbsp. coriander leaves
• 1 tbsp. fried onions (opt)

          Heat ghee in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds. 

          Add the chopped veggies and all the dry spices. Sauté for 2-3 minutes. Add the drained rice and mint-coriander leaves. Continue to stir fry for 2 more minutes.

         Add water and green chilies. Pressure cook for 2 whistles. Switch off the flame and allow it to rest for awhile before opening the lid of the cooker. 

          Garnish with chopped nuts, fried onion and coriander leaves. Serve it hot with raita and some side dish.

Stir Fried Beans

          This is just a simple homemade style healthy stir fried beans cooked with fresh grated coconut and roasted peanuts. This side dish is just perfect with sambar rice, curd rice, dal-chawal or any Indian bread. It is very easy and a quick recipe and can be dished out in a jiffy. So check the step by step pictorial recipe to prepare it. 

• 250-300 gms. French beans, cut into 1" long & steamed
• 2 tbsp. oil
• 1 tsp. mustard seeds 
• pinch of asafoetida
• 1 onion, sliced
• 1" ginger, chopped finely
• 2-3 garlic cloves, chopped finely
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander powder
• 1/2 tsp. red chili flakes (opt)
• 2 tbsp. fresh grated coconut
• 2 tbsp. coarsely ground roasted peanuts
• 1-2 tbsp. coriander leaves, chopped

          Heat oil in a pan and temper with mustard seeds and asafoetida. After it stops spluttering, add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the beans and all the dry spices. Stir fry for 2-3 minutes. Add the coconut and ground peanuts. Mix well and switch off the flame. 

          Garnish with coriander leaves and serve as a side dish with rice or chapatti. 

                       Heat oil & temper with mustard seeds & asafoetida. Then add onion,
                       ginger, garlic & green chilies. Saute till light brown. 

                        Add the beans and all the dry spices. Stir fry for 2-3 minutes. 

                        Add coconut & ground peanuts. Mix well & switch off the flame. 

                        Garnish with coriander leaves.

                                  Serve as a side dish with rice or chapatti. 

Beans Thoran ( Beans Curry - Kerala Style)

       
          Thoran is a Kerala delicacy that is not only nutritious, but very delicious and easy to prepare. It is a common item in a Sadya meal. It is a quick recipe, mildly spiced and has a lot of fresh coconut in it. Don't forget to cook in coconut oil for an authentic touch. 

          Thoran can be made with veggies like carrot, cabbage, beetroot, raw banana, okra, etc. But today I would like to share my version of a Beans Thoran. It is almost similar to beans poriyal from Tamil Nadu and can be relished as a side dish with curd-rice, sambar rice, dal-chawal or chapatti. So check out the step by step pictorial recipe to prepare it.

• 250-300 gms. beans, chopped
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. chana dal
• 1 tsp. urad dal
• 1 sprig curry leaves
• 2-3 green chilies
• 1 dry red chili
• 1 onion, chopped
• salt to taste
• pinch of turmeric powder
• 1/2 cup fresh grated coconut
• 2 garlic cloves
• 2 tbsp. coriander leaves (opt)

          Grind the coconut along with the garlic and keep aside. Heat oil in a pan and temper with mustard seeds and dry red chili. 

          After it stops spluttering, add the chana dal and urad dal. Sauté for a few seconds. Then add the curry leaves, green chilies and onion. Fry till the onion turns translucent.

          Now add the beans, salt and turmeric powder. Mix well and cook, covered on a low flame till done. Sprinkle water at intervals if required.

          When the beans turns soft, switch off the flame. Add the ground coconut and coriander leaves. 

          Toss well and serve as a side dish with hot steamed rice, curd-rice, sambar-rice or parotta.

                     Grind coconut along with garlic & keep aside. Heat oil & temper with 
                     mustard seeds & dry red chili. 

                     After it stops spluttering, add chana dal & urad dal. Sauté few seconds. 

                  Add curry leaves, green chilies & onion. Fry till onion turns translucent.

                    Add beans, salt & turmeric powder. Mix well & cook, covered, on a low
                    flame till done. Sprinkle water at intervals if required.

                    When done, switch off flame. Add ground coconut & coriander leaves. 

                   Serve with steamed rice, jeera rice, curd-rice, sambar-rice or chapatti.