Friday, May 21, 2010

Navy bean and Vegetables

This is a fun curry with dhal and all sorts of vegetables. The fresh ground masala adds an additional flavor to this wonderful dish. I got the idea for this masala from Vaishali blog. I have been using this masala in all sorts of dishes. The combination of Fennel and Methi seeds give this recipe a unique flavor to this dish.
- 2 cups of mixed vegetable - I used bell peppers, carrots, purple potatoes-
- 1 cup of cooked navy beans
- 1 tomato chopped
- 1 small onion chopped
- 1 tsp oil
- 1/2 tsp jeera seeds
- 1 green chili - (optional)
- salt to taste

Masala (Dry roast and grind to a fine powder)
- 2 tsp Coriander seeds
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 1/2 tsp methi seeds
- 10 peppercorns (adjust to taste)
- 3-4 dried red chilies (adjust to taste)


1. Chop all the vegetables to bite size pieces.
2. In a pan pour oil and add the jeera seeds. Once it splutters add the green chilies and after about 30 seconds add the onion and cook till it becomes translucent.
3. Add the chopped vegetables, salt cover and cook till the vegi's become tender.
4. Now add the tomatoes and the ground masala powder. Give it a mix and let it cook for 3-5 minutes.
5. Finally add the boiled navy beans. Do not add it before because the navy bean tend to become mushy. Reduce the heat and let it cook for 10 minutes.

Serve it hot with roti or jeera rice.


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