Butter beans: 1 cup, soaked in water
Onion: 1 cup, chopped
Tomato: 1 cup, chopped
Mustard seeds:1 tsp
Cumin seeds:1 tsp
Green chili: 1 tsp, finely chopped
Garlic:1/2 tsp, paste
Ginger:1/2 tsp, finely chopped
Red chili powder:1 tsp
Coriander powder:1 tsp
Garam masala: 1/2 tsp
Cloves & cinnamon powder:1/2 tsp, optional
Asafeotida (hing): 1/4 tsp
Salt: to taste
Rise the butter beans and soak them in water for 8 hours or over night.
Boil the butter beans in the pressure cooker for about 25 mins. Start the tempering process to reduce the cooking time.
In a pan heat oil and add mustard seeds, cumin seeds and let it temper.
Add asafeotida, green chili, ginger , garlic and cook fro about a min.
Now add the onion and saute for about 3 mins to remove the rawness of the onion.
Add the tomato and then cook for about 4 mins. Stir it.
Once the tomato and onion cook it is time to add all the masalas: red chili powder, coriander powder, garam masala, cloves and cinnamon stick powder and salt to taste mix everything well and cook for about 3 mins so the the masala will blend well with tomato and onion.
Add a cup of water and also the boiled beans and stir it and cook for about 5 mins till all ingredients blends in curry.
Serve the vaal ki sabzi hot with roti, chappthi, paratha.
Source and Photo: Anne-marie Minnie