Double beans with Amaranth greens
Beans and greens are a classic combination in many of the world cuisines. This delicious salad made using cooked double beans and greens, South Indian style is super healthy!
Ingredients
- 1 cup beans heaped shelled double (fresh or frozen).
- 2 cups amaranth leaves (or any other greens).
- 1 tsp cooking oil .
- 1 tsp dal udad .
- 1/2 tsp mustard seeds .
- pinch asafoetida .
- 1 red chilli dried - broken into bits.
- 1 sprig curry leaves .
- to taste salt .
- 1 tbsp coconut fresh scraped .
Instructions
- Pressure cook the double beans for 3-4 minutes with 1 cup water. Drain and keep aside. (I cook them directly in a small cooker. After one whistle, left it on sim for 4-5 minutes and then switched off the flame).
- In a cup of water, boil the leaves till tender - drain and keep aside. You can use a bit of this water to moisten the sundal in the end or use it as a stock for soup or sambar.
- Heat the oil in a wok. Add the udad dal, once this is golden, add the next four ingredients.
- Wait till the seeds splutter and the curry leaves crackle - add the greens and drained beans. Season with salt. Stir well to coat with seasonings. Remove from flame and garnish with fresh coconut.
Notes
This can be had as a snack or as an accompaniment to rotis or rice.
This combination was so hearty and filling, and I'm sure any other greens and beans combination can be made into a sundal, adding the nutritional benefits of green leafy veggies to the protein-rich beans.