I’ve already mentioned my husband’s love for the Avarekaalu/Hyacinth beans. Whenever I get hold of these beautiful beans, they definitely make it to my kitchen. Earlier I would always buy them in bulk at Bangalore and stock then it in the freezer. But now, since it’s available here, I buy the fresh pods and peel them and over the period I’ve mastered quick peeling too..
This time when I got the beans I decided again to experiment it with the regular bissi bele bhaath, where instead of adding all the veggies I added the beans and I must tell you, it was very tasty. The beans with it’s prominent flavor made the bhaath delicious and worth the try. Earlier too I’ve experimented with these beans and made Ambode using Oats and an Upma using Barley. Other than these two experiments, the akki rotti , uppittu and saaru using these beans are the commonly made dishes at my place.
If you have the Avarekaalu/ beans peeled, this preparation is a breezer, gets ready in 30mins. It’s a perfect meal for lunchtime and even for giving in lunch box as it can be made easily in the morning…
Avarekaalu Bissi Bele Bhaath
Preparation Time: 10mins
Difficulty Level: Easy
1cup rice (soaked for 10mins)
3/4cup pigeon peas/tuvar daal (soaked for 10mins)
2cups avarekaalu/hyacinth beans
2tbsp homemade sambhar masala
15-20 curry leaves
6-7tbsp oil ( I used Fortune rice bran oil)
1 to 1-1/2tbsp tamarind paste
2tsp mustard seeds
about 8cups of water
Heat oil and add mustard seeds, splutter them.
Add the curry leaves followed by the washed beans/avarekaalu, mix.
Add the soaked rice and lentils and mix.
Add tamarind paste, turmeric powder, sambhar masala and salt to taste and give a thorough mix.
Add the water and chopped coriander.
Put the lid and once the pressure comes, reduce the flame and cook for 6-7mins.
Let the pressure drop, serve hot with curd/raita and potato chips/pappadams/fryums. A dollop of ghee on top adds more taste to this preparation, so do not hesitate to add but that’s completely optional.