Avarakkai paruppu curry
A traditional Indian curry made with avarakkai (Indian flat beans) and lentils. This gluten-free, dairy-free, lacto-ovo vegetarian, and vegan dish is rich in protein and makes a nutritious meal. It is a great option for a flavorful and hearty dinner, especially suitable for those following a plant-based diet.
Ingredients
broad beans
170 g
green chili pepper
2
whole coriander seeds
2 Tbsps
cumin seeds
1 tsp
jaggery
1 Tbsp
lemon
3 servings
mustard
1 tsp
oil
1 tsp
black pepper
0.5
salt
3 servings
tomatoes
2
toor dal
0.5
turmeric
0.25
Method
- Wash avarakkai(broad beans), remove the strings on both sides, and cut into medium long pieces. Cook in stove top or pressure cook for three whistles. Once done drain the water and keep cooked avarakkai. Keep the water to use in kuzhambhu or use the water to soak tamarind. Pressure cook dal and keep aside.
- Heat a pan, add tsp of oil and roast the ingredients given under “to roast and grind”.
- Let the tomatoes cook completely. Cool them and process it in a mixer adding enough water to fine paste.
- Heat a pan, add oil , once heated add mustards seeds, then add tamarind water. After it starts boiling, add cooked dal, jaggery, salt, turmeric powder and grinded masala. Allow it to cook in medium low flame for 5 minutes. Now add cooked broad beans.
- Let it boil for 4 minutes. Turn off the flame and add chopped coriander leaves.
Nutrition:
Carbs
23 g
Fat
12 g
Protein
5 g
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