Avare Kalu Kadle Kalu Masale Huli | Hyacinth Beans and Chickpeas Spiced Curry
Ingredients / ಸಾಮಾನುಗಳು:
1. Avare Kalu (ಅವರೆಕಾಳು) - 1 cup (Hyacinth Beans)
2. Kadle Kalu (ಕಡಲೆಕಾಳು) - 1 cup (Chickpeas, soaked and boiled)
3. Tamarind (ಹುಣಸೆಹಣ್ಣು) - small lemon-sized ball
4. Turmeric (ಅರಿಶಿಣ) - 1/4 tsp
5. Salt (ಉಪ್ಪು) - to taste
6. Water (ನೀರು) - as needed (1/2 liter for pressure cooking)
7. Coriander Powder - 3 1/2 tsp
8. Ginger (ಶುಂಟಿ) - 1-inch piece
9. Garlic (ಬೆಳ್ಳುಳ್ಳಿ) - 1 whole bulb
10. Onion (ಈರುಳ್ಳಿ) - 3 (2 for blending, 1 sliced)
11. Tomatoes (ಟೊಮಾಟೋ) - 3 (2 for blending, 1 sliced)
12. Potato (ಅಲೂಗಡ್ಡೆ) - 1, diced
13. Brinjal (ಬದನೆಕಾಯಿ) - 2, diced
14. Fresh Coconut (ತಾಜಾ ತೆಂಗಿನಕಾಯಿ) - 1 bowl, grated
15. Cinnamon (ಚಕ್ಕೆ) - 1-inch piece
16. Cloves (ಲವಂಗ) - 3
17. Roasted Chana Dal (ಹುರಿದ ಕಡಲೆಬೇಳೆ) - 1 tsp
18. Dry Red Chilies (ಒಣ ಮೆಣಸಿನಕಾಯಿ) - 6
19. Coriander Leaves (ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು) - small bowl, chopped
20. Mint Leaves (ಪುದೀನ ಸೊಪ್ಪು) - small bowl, chopped
21. Curry Leaves (ಕರಿಬೇವು) - 1 sprig
22. Poppy Seeds (ಗಸಗಸೆ) - 1/4 tsp
23. Mustard Seeds (ಸಾಸಿವೆ) - 1/4 tsp
24. Cooking Oil (ಎಣ್ಣೆ) - 3 tbsp
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Instructions:
1. Soak Beans and Chickpeas:
Soak avare kalu (hyacinth beans) and kadle kalu (chickpeas) overnight in water.
2. Pressure Cook:
Wash the soaked beans and chickpeas thoroughly.
Add them to a pressure cooker with 1/2 liter of water and a little salt.
Pressure cook for 5 whistles and set aside.
3. Prepare Masala for Blending:
Heat 2 tbsp oil in a pan.
Add 2 diced onions, ginger, cloves, cinnamon, dry red chilies, 2 sliced tomatoes, coriander leaves, mint leaves, roasted chana dal, tamarind, poppy seeds, and garlic cloves.
Sauté for 5 minutes. Allow it to cool.
Blend grated coconut into a powder and mix with coriander powder (3 1/2 tsp) and turmeric powder (1/4 tsp).
Add the cooled fried ingredients and blend into a fine paste.
4. Combine with Vegetables:
In the pressure-cooked mixture, add the remaining sliced onion, tomato, diced potato, and brinjal.
Pour the blended masala paste into the cooker.
Add salt to taste, mix well, and boil for 10 minutes.
5. Tempering:
Heat 1 tbsp oil in a small pan.
Add mustard seeds (1/4 tsp) and let them splutter.
Add curry leaves and fry briefly.
Pour the tempering over the sambar.
6. Garnish and Serve:
Sprinkle coriander leaves on top and serve hot with rice or roti.
Enjoy your delicious Avare Kalu Kadle Kalu Masale Huli!
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Music: Slow & Steady
Musician: Ahmed Sirour
URL: ahmedsirour.com
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