Toor dal is also called as tur dal, tuvar dal or arhar dal. It is an excellent source of carbohydrates and provide energy to our body. It also contain many of the nutrients, like protein, fat and fiber. It has minerals like iron, calcium, magnesium, potassium and B Vitamins. It has high dietary fiber. low saturated fat and cholesterol free. Toor dal is an excellent source of folic acid and vitamins and good for pregnant women.
This Field Beans & Cucumber Curry has no onions or no garlic and easy to prepare.
I have used , toor dal, field beans/avarekai, green chilly and some spices.
Lets see the recipe now.
Things Needed :To cook
Field Beans/Avarekai : 1 Cup
Toor Dal : 1/2 Cup
Mangalore Cucumber : 1/2 (medium size )
Green Chilly : 2 to 3
Rasam Powder : 1 Tablespoon
To Add :
Raw Mango Grated : 2 to 3 Tablespoons
Ginger : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Salt to taste :
Coconut : 2 Tablespoon (Optional).
For Seasoning :
Oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a little
Curry Leaves : 1 Handful
Coriander leaves : 1 Tablespoon
Method :1. Wash and cook Toor dal and field beans/avarekai together . (Pressure cook)
4. Now keep a pan on the fire. Put cooked mangalore southekai/cucumber, cooked dal and field beans.
8. Add mustard, urid dal splutter with curry leaves and ingh.
9. Add coconut gratings and coriander leaves on the top.
Note :Adding methi seeds help to reduce the acidity and cholesterol content in the curry. You can adjust the curry according to your need. (thick or little more liquid by adding little water). Adjust the salt according to your taste. Adding garlic or onion is optional. You can also add 1/2 a teaspoon of garam masala. Adding a tablespoon of fresh ghee adds to the taste. (optional). You can use any other legume (kalu/beans) instead of field beans.Adding more or less chilly is optional.
Time : 30 minutes
Serves : 4 to 5