Roma Beans Sambhar

Description

My latest farmers market pick was eye catching fresh purple roma beans. These sweet, mild and creamy texture beans are native to Italy and taste similar to our val or mochai. They are also called by the following names, Purple Roma Beans, Cranberry Beans and Borlotti Beans. Available fresh as well as in dried form. Dry beans needs to be soaked overnight. Fresh shelled beans are used here for sambhar and would be a great choice for people who love Mocahi / Val beans.

Ingredients
1 cup	Split red gram (toor gram / thuvaram paruppu)
25 nos	Shelled roma beans
1 cup	Choice of mixed veggies
1 no	Onion (chopped)
1 no	Tomato
¼ tsp	Turmeric
½ tsp	Red chili powder
1 tsp	Coriander /dhania powder
2 tsp	Sambhar powder (store bought gives good color)
3 tsp	Tamarind juice
3 stks	Coriander leaves (chopped for garnishing)
¼ tsp	Mustard
¼ tsp	Cumin seeds
1 pinch	Fenugreek seeds
1 no	Dry red chili
¼ tsp	Asafoetida
6 nos	Curry leaves
2 tsp	Oil
1 tsp	Salt (or to taste)

Instructions

Shell the fresh roma beans, wash them and keep aside. If using dried beans, soak them overnight and use the next day. Soak split red gram for 15 minutes and pressure cook them with chopped onion, tomatoes, shelled beans, turmeric powder, red chili powder, coriander powder and 2 cups water up to 2 whistles. Steam cook the veggies in microwave or in a separate sauce pan filled with water and pinch of salt. (If you happen to have double container pressure cooker, use one for dhal and other for veggies and cook them at the same time)

Now heat oil in a sauce pan splutter mustard, cumin seeds, fenugreek seeds, dry red chili, curry leaves and asafoetida. Add the cooked dal with the steamed veggies. Add the tamarind juice, sambhar powder and salt. Bring it to rolling boil, garnish with coriander leaves and switch off. Serve rice topped with ghee and sambhar.