Avarekalu Saaru

Method

1. 1

   Cook fresh field beans: Shell 1 cup fresh avarekalu (hyacinth beans). Pressure cook with 1 cup water and salt for 2-3 whistles until tender. Save the cooking water.

2. 2

   Cook toor dal: Wash 3 tbsp toor dal. Pressure cook for 4 whistles. Mash smooth.

3. 3

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water. Extract and strain.

4. 4

   Combine: In a pot add tamarind water, avarekalu cooking water, mashed dal and 1 cup more water. Mix well.

5. 5

   Add spice powders: Add half tsp turmeric, 1.5 tsp rasam powder, half tsp pepper powder and salt.

6. 6

   Add cooked beans: Add the cooked avarekalu beans.

7. 7

   Bring to boil: Cook on medium heat until boiling.

8. 8

   Simmer: Reduce heat and simmer 8 minutes.

9. 9

   Make tempering: Heat 2 tbsp ghee. Add 1 tsp mustard seeds — when they pop add asafoetida, 2 dried red chillies and curry leaves.

10. 10

    Serve: Pour tempering into saaru. Adjust salt. Avarekalu saaru is a seasonal winter Karnataka saaru. Serve over steamed rice.