This round of cluster beans will be my last crop to harvest for the season (I stored some cluster beans in freezer to use for winter) i sure miss them, But hope i can find some in the Indian groceries. Goruchikkudu aka Guvar aka Cluster beans are rich in fiber and one of the delicate vegetable in the bean family.
It is best to cook these beans when tender as they could get very stringy and tougher. When they are tough cook them in pressure cooker for 2 whistles, let them cool and string the sides. If the excess fiber is not removed, you might get uncomfortable while eating the curry.
This is a fiber and protien packed dish.
- Goruchikkudu / Guvar / cluster beans- 1/2 lb
- Moong Dal (pesara pappu) – 1 cup
- 1/2 small Onion diced
- Salt – as required
- Chili powder – 1 tsp (adjust according to your taste)
- ¼ tsp Turmeric
- Oil – 2 tbsp
- 1 tsp mustard seeds
- 1/2 tsp of jeera
- 2 dry red chilies
- 1 stalk of curry leaves
- Soak Moong dal in water for .30 min, and microwave it with 1 cup water for 5 mins.(you can also cook it on stove top till dal is ¾ cooked)
- Wash cluster beans, cut them into 1/3 inch pieces, sprinkle 1 tbsp of water and micro wave for 3 min with lid closed.(can be cooked on stove top till 3/4 cooked)
- Heat oil in a wide pan, add mustard seeds, red chilies, curry leaves and jeera.
- When mustard starts to splutter, add turmeric, onions and fry until light brown.
- Drain all the water from cluster beans ( Don’t throw off the water, we can use it to sprinkle on the curry, if it is becoming too dry) and add to the onions. Fry for about 2 minutes.
- Now add moong dal to this and fry for another 5 minutes, until both cluster beans and moong dal is thoroughly cooked (if the curry is getting too dry, sprinkle in little water)
- Add salt, chili powder and saute it until all the ingredients are well cooked.
Serve it with hot rice and any type of dal or roti.
Note- The same recipe cam be followed with the frozen guvar / cluster beans, as long as they are thawed ot defrosted, but do not boil the beans.