A quick, healthy, and delicious South Indian stir-fry made with cluster beans (chavalikai) and chickpeas (channa). This simple side dish is seasoned with aromatic spices and pairs perfectly with chapatis or rice.
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All Ingredients - Main Ingredients
Cluster Beans (Chavalikai)1 Cup, chopped
Channa (Chickpeas)1 Cup, soaked overnight
Oil3-4 tbsp
Jeera (Cumin Seeds)1/2 tsp
Ginger1 inch, finely chopped
Turmeric Powder1/4 tsp
Coriander Powder1/2 tsp
Jeera Powder (Cumin Powder)1/2 tsp
Garam Masala1 tsp
Red Chilli Powder1 tsp
Saltto taste
Coriander Leavesa handful, chopped
Lemon Juice1/2 tsp
Step-by-Step Instructions
Step 1: Cook the Chickpeas
In a pressure cooker, add 1 cup of soaked channa, enough water to cover them, and salt to taste. Pressure cook until the channa are soft and well-cooked.
Step 2: Prepare the Tempering
Heat 3-4 tablespoons of oil in a pan. Once hot, add 1/2 teaspoon of cumin seeds and 1 inch of finely chopped ginger. Sauté for a few seconds until fragrant.
Step 3: Sauté and Cook the Cluster Beans
Add 1 cup of chopped cluster beans to the pan. Stir well to coat with the oil and tempering. Add 1/4 teaspoon of turmeric powder, mix again, then cover the pan with a lid and cook for , or until the beans are tender.
Step 4: Add Chickpeas and Spices
Once the beans are cooked, add the boiled chickpeas to the pan. Follow with 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1 teaspoon of garam masala, 1 teaspoon of red chilli powder, and salt to taste.
Step 5: Combine and Cook
Mix all the ingredients thoroughly to ensure the beans and chickpeas are well-coated with the spices. Cover the pan and let it cook for another for the flavors to meld together.
Step 6: Garnish and Finish
Turn off the heat. Garnish with freshly chopped coriander leaves and squeeze in 1/2 teaspoon of lemon juice for a fresh, tangy flavor. Give it a final mix.
Step 7: Serve
The Cluster Beans and Channa Palya is ready. Serve hot with chapatis or as a side dish with rice and dal.
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