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

Servings 4 – 5
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

Did you make this recipe?

Leave a comment below to let me know how it turned out for you! Or snap a photo and tag @spillthespices on Instagram and Facebook with the hashtag #spillthespices.

Join the Conversation

  1. That is definitely a delicious curry! Loving the way it looks… would be amazing with some chapathis!

  2. curry looks so tasty.. healthy platter

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