Indian Vegetarian Recipes

Double beans spinach stir fry

Double beans spinach stir fry, Palak double beans dry subzi, and Healthy and delicious fresh double beans palak stir fry recipe with full video and step-by-step pictures.

I have seen fresh double beans in the market for the first time. Recently when I visited Chennai, I saw these fresh double beans. I have made sundal using dried double beans. I have tried Double beans kurma using dried ones. But for the first time excited to try these fresh ones. I got a bunch of these and made this palak double beans stir fry. I have tried this same recipe with chickpeas many years back. That recipe was published in a popular local magazine.

As we are getting fresh double beans in season, make the best use of winter produce. You can also replace fresh mochai, butter beans, edamame, green peas, or lima beans for this recipe. If you don’t get fresh beans, you can use chickpeas, dried double beans, dried mochai, dried peas, or rajma. Just soak this over night and pressure cook for 4-5 whistles and proceed with the recipe.

Also check out, Palak rajma , Palak paneer paratha, chana kurma, Mullangi curry

Double beans spinach stir fry

Healthy and protein rich double beans

Course Accompaniments

Cuisine Indian

Keyword Dry curry, side dish for roti

Prep Time 15

Cook Time 25

Total Time 40

Servings

Author Jeyashri suresh

Ingredients

1.5 cup Double beans
3 tsp oil
1 onion finely chopped
½ tsp cumin seeds
½ tomato finely chopped
1 tsp ginger garlic paste
1.5 cups chopped spinach
1 tsp red chili powder
1 tsp coriander powder
½ tsp turmeric powder
Salt as needed
Water to cook

Instructions

I used 1.5 cups fresh double beans
Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and little salt.
Drain the water and keep it aside.
In a pan add 3 tsp oil and add the cumin seeds.
Once it crackles add the finely chopped onion and add little salt.
Saute till translucent.
Now add the ginger garlic paste and cook for a minute.
Add the chopped tomato to this and cook for a minute.
Now add the red chili powder, coriander powder, turmeric powder and little salt to this.
Mix well and add 2 tbsp water. Cook for a minute.
Now add the 1.5 cup finely chopped spinach
Cook for 2 minutes. The spinach will shrink and gets cooked easily.
Now add the cooked double beans
Mix well
Cook for a minute, check for salt.
Switch off the flame
Double beans stir fry ready

Notes

1. You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed.

2. Instead of double beans you can use fresh mochai, butter beans, or peas too.

3. You can use Chickpeas or rajma too.

4. Double beans spinach stir fry pairs well with roti and rice too.

I used 1.5 cups fresh double beans.

Pressure cook the double beans for 2-3 whistles by adding ¼ cup water and a little salt.
Drain the water and keep it aside.

In a pan add 3 tsp oil and add the cumin seeds.
Once it crackles add the finely chopped onion and add little salt.
Saute till translucent.

Now add the ginger garlic paste and cook for a minute.

Add the chopped tomato to this and cook for a minute.

Now add the red chili powder, coriander powder, turmeric powder and a little salt to this.
Mix well and add 2 tbsp water. Cook for a minute.

Now add the 1.5 cup finely chopped spinach
Cook for 2 minutes. The spinach will shrink and get cooked easily.

Now add the cooked double beans

Mix well.
Cook for a minute, check for salt.
Switch off the flame.

Notes:

You can use dried double beans also. Soak overnight and cook for 4-5 whistles and proceed
Instead of double beans you can use fresh mochai, butter beans, or peas.
You can use Chickpeas or rajma too.
Double beans spinach stir fry pairs well with roti and rice too.

The post Double beans spinach stir fry appeared first on Jeyashri’s Kitchen.

Indian Vegetarian Recipes

Sweet Potato Payasam recipe

Sweet potato payasam, also known as Sakkaravalli kizhangu paysam, is a sweet kheer made with sweet potato, moong dal, and jaggery as its main ingredients. I was planning to post my mom’s version of sweet potato curry with jaggery. Though i am not a big fan of this, but mom makes it very nice, and my sister, my mom, and my grandma will feast on this during the festival time. It will taste more like a halwa. I will post this sometime. I just casually tried, as a few sweet potatoes have been lying in my kitchen for a week. Since many of us will have this veggie left over after Pongal festival, I thought we could use it for making payasam for kannu pongal. Check out my

Arisi thengai payasam
Rava payasam

Sweet potato payasam recipe

Sweet Potato payasam

Traditional jaggery based payasam made with sweet potato

Course Sweet, Traditional sweet

Cuisine Global, Indian, South Indian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Jeyashri suresh

Ingredients

2 Sweet Potato
¼ cup Moong dal
¾ cup Jaggery
Cashew nuts few
2 tsp Ghee
½ tsp Cardamom powder
½ cup Milk optional

Instructions

Peel the skin of the sweet potato, wash it, and chop it into big chunks.
In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.
Add 2 cups of water to this and pressure cook this for 3-4 whistles.
In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.
Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.
Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.
I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes

1. I added 1/2 cup of jaggery but I found the payasam is less sweet so I have increased the quantity in the ingredients list.

2. The payasam tends to thicken more so add milk if you are consuming it later.

3. Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.

4. You can add 1/2 cup of first coconut milk instead of milk to this sweet potato payasam.

sakkavalli kizhangu paysam
Method:

Peel the skin of the sweet potato, wash it, and chop it into big chunks.

In a pressure cooker add 1 tsp of ghee and add the moong dal and roast it for 2 minutes in a low flame. Now add the sweet potato and saute it for a minute.

Add 2 cups of water to this and pressure cook this for 3-4 whistles.

In a pan add the jaggery and add 1/2 cup of water and boil it till the jaggery melts. Filter the impurities and allow this to boil for 3-4 minutes.

Meanwhile, mash the cooked sweet potato and moong dal mixture.
Add 1 cup water as it will be thick. Add the jaggery water to this.

Fry the cashew nuts in ghee and add this to the payasam. Add cardamom powder. Mix well.
Once it is completely cool add milk. Ensure the milk is not hot. Let it be cool.

I didn’t add milk to the payasam. Adding milk gives a nice creamy texture to the payasam.

Notes:

I added 1/2 cup of jaggery, but I found the payasam to be less sweet, so I have increased the quantity in the ingredients list.
The payasam tends to thicken more so add milk if you are consuming it later.
Ensure the milk is cool, and the kheer is also cool. This is to avoid the payasam getting curdled.
You can add 1/2 cup of first coconut milk instead of milk.

The post Sweet Potato Payasam recipe appeared first on Jeyashri’s Kitchen.