How many of you feel impatient when you see unorganized thing lying around here and there in your living space?I become really restless when I see unwanted things scattered in my house.By unwanted I mean, things which I m not using at that very moment or in the next 2-3 days.I need to take away such thing from in front of my eyes as soon as possible and stuff them somewhere.It actually helps many times to declutter the mind.When me and P decided to get “more”organized in our household a month back, the hardest step I feel was to commit to starting the process more than sticking to it.We kept on delaying it till one day we sat down and defined a precise objective of our house organizing marathon as the first thing.The rest was easy; it was simply a matter of learning to organize in a sequential manner and showing sensibility during shopping sessions.The first few steps were filing all important documents, labeling the storage boxes and cabinets, going in for paperless billings as far as possible, getting extra shelves and cupboards to keep things handy and in front of our eyes and most of all we have recently started maintaining a list of locations of items are kept here and there.
On the kitchen front, I have tried to control my hoarding tendencies at the supermarkets I keep optimum inventory of ingredients having longer shelf life and got rid of all the frozen items stuck deep below in the freezer.I checked out all the kitchen shelves and believe me I found so many thing which I bought months ago and forgot to use them.The process works best when we want to buy something;five minutes before the final buying decision, we agree on the closet/cabinet where we ll store it.Thanfully, me and P agree with each other here and we have ample storage space in the house.
I won six varieties of beans via december edition of My Legume Love Affair.The beans were delivered to me in the first week of January.I received the box and two days after the box sat on my kitchen counter, I stuffed it in one of my kitchen cabinet in line with my habits and completely forgot about it. Dont laugh when I tell you that this weekend, I got up from the bed and the first thought that came to my mind was of this box full of beans …completely out of nowhere.It was so funny.I got off the bed and pulled out the beans bag from the cabinet before I forgot it agian.Yes, I can behave food-crazy as early as in the mornings.
Being an Indian, I am quite well versed with a lot of varieties of beans and legumes but these yellow eyed beans were totally new to me.Ofcourse, I did pick them out of curiosity when I was writing down my choices to Susan ,but I have never seen or cooked with them before.What is a typical thought which comes to an Indian mind when it sees a new & edible variety of produce or legume or bean? Very simple-of making a curry with it.That is exactly what I did on Sunday.I made a onion-tomato based curry with these beautiful beans with a butterscotch colored patch on them. These had a dense and creamy taste which complemented the spices very well.Below goes the recipe:
Ingredients: [Serves 2]
- 1 cup yellow eyed beans
- 1/2 cup finely chopped onions
- 1 cup finely chopped tomatoes
- 2 cloves
- 1 bay leaf
- 2 tsp grated garlic
- 1/2 tsp grated fresh ginger
- 1 tsp turmeric powder
- 2 tsp red chilli powder [adjust to taste]
- 2 tsp dry coriander powder
- 1/2 tsp garam masala powder
- 2 tsp dry mango powder [amchoor]
- pinch of ground cinnamon
- 4 tbsp oil
- Salt to taste
- Soak the yellow eyed beans in 3 cups water overnight or for at least 5 hours.Once soaked, drain the soaking water and discard it.
- Cooking the beans:-
- This is what I do: Cook the beans with 2 cups salted water in a pressure cooker for approximately 15 minutes and 4-5 whistles.Strain and reserve the water to be used in curry later.
- Other methods of cooking the soaked beans: Cook the beans with 3 cups salted water in a pot with a lid on medium heat for about 45 minutes till tender.train and reserve the water to be used in curry later.
- In a cooking vessel with lid, add the oil and heat it up till the oil starts smoking slightly.
- Add the finely chopped onion and cook till golden brown.After this add the bay leaf & cloves and saute for 2 minutes.
- Next, add the grated garlic & ginger and cook for 1-2 minutes.
- Next add the chopped tomatoes along with chilli,coriander,turmeric powder and salt.Cook this curry masala [ spice mix] on low heat till the oil starts separating from the mix along the sides of the vessel.
- Tip in the boiled beans into the vessel and combine well so that all the beans are covered in the masala.Saute for about 3 minutes.
- Next,add ground cinnamon and 1/2 cup or more of preserved water depending on how thick you like the gravy,cover and let the gravy come to a boil on a low heat.
- Once the curry has simmered for 8-10 minutes, add the dry mango powder and garam masala, stir well and let simmer for another 2 minutes.
- Remove from heat, garnish with chopped cilantro and serve warm with rice or flatbreads.
- Adding a tablespoon cream at the end will give a really smooth texture and creamy to the gravy.
- You can add some boiled potatoes to the gravy as a variation.
- The recipe I have outlined in the post can be use for making any kind of curry.It is a generic recipe for curry making.Just substitute with your choice of vegetables or legumes and adjust cooking times.
Sending this to Hearth n Soul #37