Hyacinth Beans/ Val are a rich source of protein. Sprouting increases the Bcomplex content. A variety of dishes can be made from sprouted Hyacinth Beans. Posting a curry which goes well with Rotis, Naan or even with bread.
Ingredients :
- 250 gms Hyacinth Beans
- One large potato
- 3 onions
- 2 tomatoes
- 7 cloves garlic
- 1 inch piece of ginger
- 3 green chillies
- 1 tsp coriander powder
- 1 tsp Garam masala
- 1 tsp chilly powder
- 1/2 tsp jeera/ cumin
- A pinch of turmeric powder
- Salt
- Coconut milk extracted from 1/4th coconut
- Coriander leaves
- 4 tbsps oil
- 1 tbsp ghee/clarified butter
Method :
Wash and soak the Hyacinth Beans for 8 hours. Drain and keep aside in a warm place to sprout. Once they have sprouted, soak them in water for about three hours. Remove the peel. Peel the potato and chop it fine. Cook the potato and the Hyacinth Beans together with salt. Roughly chop the onions and tomatoes. Grind them to a smooth paste along with the garlic, ginger and green chillies. Heat the oil and ghee mixture in a pan. Add the jeera. After it splutters, add the ground paste and roast till it starts leaving the sides of the vessel. Add the chilly powder, turmeric powder, coriander powder and garam masala. Roast for a couple of minutes and then drop in the coconut milk, the cooked potato and Beans. Boil well. Garnish with coriander leaves.
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