The unique taste of broad beans when combined with flavoursome methi and roasted groundnut powder and spices makes a delectable subzi (curry). It is a seasonal vegetable, so this is the right time to try this recipe! It can be eaten with all Indian flat breads.
Broad beans like other lentils and pulses is a good source of protein and dietary fibre.It is low in fat and rich in B-complex vitamins, calcium and potassium.
Methi leaves are considered very effective in combative diabetes. It is regarded highly beneficial in the treatment of flatulence, indigestion and sluggish liver. It heals mouth ulcers. An infusion of the leaves can be used as a gargle. It’s a great Tonic food- tones the tissues of the body
1 cup rangoon na vaal (broad field beans)
2 cups chopped fenugreek (methi) leaves
1 tbsp roasted and powdered peanuts
1/4 tsp chilli powder
a pinch turmeric powder (haldi)
a pinch asafoetida (hing)
salt to taste
1 tsp coriander (dhania) seeds powder
- Wash and finely chop the broad beans.
- Heat the oil in a kadhai and add the mustard seeds,turmeric powder and asafoetida and saute till seeds crackle.
- Add the fenugreek leaves and saute for 2-3 minutes and then add
- Broad beans, salt and water and cook covered for 10-15
- Add the coriander-cumin seeds powder, chilli powder, peanut powder and cook for 2 minutes.
- Serve hot.