Country bean seeds 100 gm
Among all beans, one of my favorites is Indian broad bean or chikkudikaya. It is not commonly found where I live, yet I constantly look for it in the local Asian grocery where I get my Indian vegetables. Any time I see it in the Asian market (Grand Mart) I snag it.
My mother always cooked it two ways: one spicy and one sweet. No prizes to guess which was my favorite. Yep you are wrong. While I love spicy food, this was one that I loved sweet. Here’s how my mother cooked her sweet chikkudikayi.
How much ever you have of the papdi beans
1 tsp channa dal
1 tsp urad dal
3-4 dry red whole chili
1 tsp mustard seeds
a cube jaggery or 2-3 tsp brown sugar (or how much ever you like)
a few curry leaves
a pinch of turmeric
a pinch of asafoetida
salt to taste
1 tsp oil
You can adjust the seasoning based on how many beans you have or personal preference.