Hiddi or vaal or field beans are spun into this simple yet flavourful curry in a Kokani Muslim household. The key flavouring agents for this curry are coconut milk, fennel powder and turmeric.
These lentils are used especially in monsoon to make up for lack of availability of most fresh vegetables during the season. Also, this curry is a bit heavy to be consumed in the hot summer weather, but in monsoon it tends to be perfect given the slight nip in the air.
Here is my detailed recipe for your perusal:
- Regional Indian Food & Travel enthusiast