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Cluster Beans-Coconut-Ginger Sauté

This delicious, high fiber and low-calorie cluster beans recipe is great for weight watchers! Enjoy with fresh methi parathas or as a taco filling.
Course Main Course
Cuisine Indian
Keyword cluster beans, Cumin, Curry Leaves, Fresh Coconut, Ginger, green chili pepper, Mustard Seeds, Saute, Spices, Vegetables,
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Calories 130kcal

Ingredients

  • 4 Cups Cluster Beans Ends snipped, cut into small pieces
  • 1 Tablespoon Ginger Fresh
  • 1/3 Cup Grated Coconut Fresh
  • 2 Peppers Green Chili Pepper Medium size
  • 1/3 Cup Onion Fine cut
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Mustard Seeds
  • 6 Leaves Curry Leaves
  • 1 Tablespoon Urad Dal (Split black gram)
  • 1 Tablespoon Chana Dal (Split chickpeas)
  • 1/2 Teaspoon Sea Salt (Or to taste)
  • 1 Tablespoon Rice Bran Oil

Instructions

  • Snip beans, wash, cut, and set aside (check 'how-to video' at the bottom of this recipe).
  • Blend fresh coconut, ginger and chili to a coarse mix.
  • Set IP to 'sauté' mode, add oil and wait for the 'hot' sign to show up. 1. Add seasoning ingredients (curry leaves, cumin and mustard seeds, urad and chana dal) and let the mustard seeds crackle 2. Add onions, mix well and cook till they are slightly browned 3. Add the blended spice mix, salt and stir for a couple of minutes 4. Add cluster beans and mix well
  • Put the lid on IP and set on 'steam' mode for 5 minutes. Once it's done, mix again.
  • Transfer to a bowl and serve hot.

Video

Notes

Goes great with steamed brown rice and organic ghee or with Wholesome Methi (Fenugreek) Paratha.
*Use organic ingredients wherever possible

Nutrition

Serving: 240g | Calories: 130kcal | Carbohydrates: 33g | Protein: 10g | Fat: 7g | Saturated Fat: 5g | Sodium: 296mg | Potassium: 52mg | Fiber: 3g | Sugar: 1g | Vitamin A: 113IU | Vitamin C: 177mg | Calcium: 335mg | Iron: 4mg