South Indian Style Five Bean Curry

We love all kinds of legumes in any form – be it a curry, pulao or a simple sundal. Beans, pulses and lentils are a great source of carbohydrates, protein and fiber and an ideal meat substitute for vegetarians and vegans. Legumes are an inexpensive source of protein, with a low amount of calories and keeps you fuller longer which in turn prevents any unnecessary snacking! They are cholesterol-free and contain no saturated fat.

Today I’m sharing a delicious spicy five bean curry which can served with roti/phulka and rice. This South Indian style curry takes about 45 minutes. You can add any choice of beans, I used red kidney beans, chickpeas, lima beans, butter beans and black eyed beans. Canned beans also works and save a bit of time too! The main spice that imparts flavor to the curry is the South Indian staple – sambar powder. We love the curry to have that extra kick of spice, so please adjust the chillies if you prefer less spice. I served with rice, boiled eggs and cucumber. Off to the recipe now!

South Indian Style Five Bean Curry

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Servings 4 – 5

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Ingredients

• 2 cups cooked mixed beans
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds / jeera
• ½ tsp fennel seeds / saunf / perumjeeragam
• ¼ tsp asafoetida / hing
• 1 sprig curry leaves
• 6 cloves garlic minced
• ½ inch ginger minced
• 3 green chillies finely chopped
• 2 large onion finely chopped
• ½ cup tomato puree
• ¼ tsp turmeric powder
• 2 tsp red chilly flakes
• 2 tsp sambar powder
• ½ tsp black pepper powder
• ¼ tsp fenugreek powder / vendhaya podi
• Salt to taste
• ¼ cup thin coconut milk
• 1 tsp lemon juice
• ¼ cup chopped coriander leaves

Instructions

• In a large pan or kadai, heat oil. Add mustard seeds and once it pops add cumin seeds, fennel seeds, asafoetida and fry till golden.
• Add the curry leaves, garlic, ginger, onion and fry till the onion starts getting golden.
• Add the tomato puree, turmeric powder, red chilly flakes, sambar powder, pepper powder and fenugreek powder. Cover and cook for 10 minutes stirring in between.
• Add 1 cup water, salt and cover and cook again for 10-12 minutes or till the gravy has thickened stirring in between.
• Add the beans, coconut milk, 1 cup water, adjust the salt and mix well. Cover and cook for another 10 minutes.
• Remove from heat and add the lemon juice and coriander leaves.

Notes

• Please adjust chillies according to your spice preference.
• You can add any beans of your choice.

Course: Main Course

Cuisine: Indian