Broad Beans Poriyal
Beans poriyal is traditionally made over the stovetop, but this Instant-Pot version will blow your mind – because it pressure cooks in zero minutes. Pair it with rice and your favorite curry for a complete meal.
Servings: 2 People
Calories: 80kcal
Equipment
- Pan
- Grater
- Chopping board
Ingredients
- 250 gms Broad Beans Chopped
- 50 gms Split Green Gram
- 3 tbsp Coconut Grated
- 1 Nos Green Chilli Chopped
- ½ tbsp Mustard seeds and split black gram
- 1 Stalk Curry Leaves Fresh
- 1 tbsp Oil Use cold press ground nut oil
- 1 Pinch Asafoetida
- 50 ml Water
- 1 tbsp (As required) Salt Table salt
Instructions
- Cook split green gram with sufficient water until ¾ th done.
- Heat the oil in a pan.
- Season with mustard seeds, Asafoetida and curry leaves.
- Add chopped green chilli, followed by finelychopped beans.
- Add required salt and water.
- Close with a lid and cook.
- Add the cooked green gram and mix well.
- Garnish with coconut and serve.
Notes
Note:
For those who wish for added flavour, chopped shallots (7-8 No) and garlic (2 No) can be fried along with the chillies before adding the vegetables.
Did you know?
Broad beans are rich in isoflavones which are found to be protective against cancer. They are rich in fiber and aid in lowering the cholesterol levels in our body. They are also a good source of folates, vitamins B 12, B 6 and B 1. They are found to be effective in controlling diabetes.