Averebele toge/ Split Hyacinth Bean Curry

Averebele is split dried Indian beans/papadi lilva/Avarekalu/Cow beans. It is such a delicacy back home that during winters (when the vegetable is in season) the vegetable finds its way into practically everything that comes out of the kitchen. During off season, the dried variety is used. Though the dried ones are no where close to the fresh ones in either flavour or taste, it is definitely something that can sooth a craving palate for the time being. I have never liked the dried variety despite my undying love for the fresh ones. That is till my mother made this dish.
She is visiting us from India. We are having a fun time here with all experimentation in the kitchen and of course long sessions of yapping.
I have been prodding her for old forgotten recipes. This is one of the results. I have a treasure trove to publish and hope I find time in between our yapping sessions to get on to my machine and do some writing!!!



we will need,

Avarebele 1/2 cup
For the spice paste
Garlic 2 cloves
Coconut 3 tbsp
Dry red chillies 4-5 (adjust according to taste)
Black pepper 1/2 tsp
Turmeric a pinch
For the Oggarane/Tadka
Oil 1 tbsp
Mustard 1/4 tsp
Hing a pinch
Curry leaves a handful

Method

1. Pick and clean the Avarebele washing it in several changes of water.
   
2. Drain the Avarebele and combine two cups of water and the Avarebele in a pressure cooker and cook till very soft. (About 5 whistles in my pressure cooker) Set it aside to cool.
   
3. Grind all the ingredients listed under the 'spice paste' into a smooth paste adding a little water.
4. Bring the spice paste to a boil and simmer till the rawness disappear about 20 minutes.
5. Mix in the cooked Avarebele and stir well. Add salt to taste and simmer.
6. In another pan, heat oil. Drop the mustard seeds, hing and curry leaves. Once they crackle, pour the mixture onto the simmer Avarebele-spice mixture. Mix and cover. Simmer for a few more minutes till the flavors are well combined about 10-15 minutes.
7. Finish with some fresh coriander. Serve hot with rice.