Navy beans/ Poona Val / Tingalavro is one of my favourite lentils because it tastes good in all the variety of dishes that can be made from it. Posting a navy beans saung today which goes well with rice, bhakri, roti and even with dosas.
- 125 gms navy beans
- 1 large potato cubed
- 2 onions minced
- 1 tbsp coriander seeds
- 5 Byadgi and 4 Guntur chillies roasted
- 1 tbsp tamarind paste
- 4 tbsps Parachute coconut oil
Soak the navy beans overnight and pressure cook with the potato till done. Grind the coriander seeds, roasted red chillies and tamarind to a smooth paste. Heat 4 tbsps oil. Add the onions and roast on a high flame till half of them remain translucent and the others turn brown. Add the ground paste, cooked navy beans and potato and boil well.
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