CLUSTER BEANS PACHADI.
NEEDED:- CLUSTER BEANS - 200 GMS, THOOR DHAL - 50 GMS, BIG ONION - 1NO, TOMATO - 1 NO, OIL - 2 TSP, MUSTARD, ORID DHAL, JEERA - HALF TSP EACH, ASAFOETIDA - 1/4 INCH PIECE, TURMERIC PWDR - 1 PINCH, SAMBAR PWDR - 2 TSP, TAMARIND - 1 4 PODS, SALT - HALF TSP. CURRY LEAVES - 1 ARK.
METHOD :- CLEAN AND CUT THE CLUSTER BEANS IN TO SMALL PIECES. CHOP THE ONION AND TOMATO. PARABOIL THE THOOR DHAL IN COOKER FOR ONE WHISTLE. HEAT OIL IN A PAN ADD MUSTARD, ORID DHAL, AND JEERA. WHEN THEY SPLUTTERS ADD ASAFOETIDA, CURRY LEAVES, CHOPPED ONION, CLUSTER BEANS AND TOMATO. SAUTE FOR 2 MINUTES. SOAK AND SQUEEZE TAMARIND IN ONE CUP WATER WITH SALT. POUR THIS PULP IN THE CLUSTER BEANS. ADD TURMERIC PWDR AND SAMBAR PWDR. BRING TO BOIL. COVER IT WITH A LID AND COOK FOR 10 MINUTES. ADD THE PARABOILED THOOR DHAL AND COOK FOR 2 MORE MINUTES. REMOVE FROM FIRE AND SERVE HOT WITH RICE.
