MONSOON SPECIAL RECIPE: NARALACHYA DUDHACHI HIDDI

​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.
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Here is my detailed recipe for your perusal:

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Serves: 3-4
Prep Time: 10 minutes 
Cook Time: 30-40 minutes

Ingredients:

• 2 cups Sprouted hiddi/vaal/ field beans
• 1 tbsp Oil
• 6-8 Curry leaves
• 2 Green chillies, slit
• ¾ cup Finely chopped onion
• 1½ tsp Fennel powder
• 1 tsp Turmeric powder
• 3 cups Lukewarm water
• 1 cup Thick coconut milk 
• ½ tsp Sugar
• 1 tbsp Fresh green coriander, finely chopped
• Salt to taste

Method:

1. Heat oil in a deep bottom pan on medium flame.
2. Add curry leaves & green chillies once the oil is hot and fry for a few seconds.
3. Add onions and fry until translucent.
4. Add dry spice powders and salt. Fry for 30 seconds.
5. Add the beans and mix well.
6. Add water, stir well and bring the mixture to a boil. 
7. Lower the flame and simmer for 25-30 minutes or until beans go soft.
8. Add sugar, fresh coriander and coconut milk. Gently mix and simmer for a minute. 
9. Pull off the stove and serve hot along with steamed rice and dried fish chutney.

So, do try out this recipe and let me know how it turned out.
​Till then, HAPPY COOKING...