Field beans/ flat beans (Avare kaalu/ Mochai/Val dal) is one of the most popular seasonal vegetables in Karnataka state. Many events are organized during the season to showcase the versatility of this beans. The beans, peeled from the pod, soaked in water and peeled again to remove the outer dark green membrane is called “Hitikida avare kaalu” or the “Pinched beans”. This beans is used in preparing many delicious dishes, including the savory crisp fried beans. The delicate flavour and the beautiful colour of this twice peeled beans (many shades of green) inspired me to use it in a simple salad to highlight the unique taste and texture of this delicacy. Twice peeled double beans or butter beans may be substituted for field beans in this recipe.
- Twice peeled beans 1 ½ cup
- Onion ½ cup, sliced or chopped
- Red Pepper (capsicum) 1 big
- Lettuce leaves few
- Chopped Coriander leaves ½ cup, firmly packed (Include the stems)
- Garlic 2 flakes, chopped
- Olive/canola oil 2 tablespoon
- Lime juice 2 tablespoon
- Honey 2 teaspoon
- Salt and pepper to taste
GBoil the beans with ½ cup water and ½ teaspoon salt on medium heat till tender (avoid over cooking). Drain away the excess water. (This water may be used in rasams or soups)
Soak the chopped onion in a bowl of ice cold water.
ARoast the red pepper directly over a flame till the skin completely charred. When it is cool enough to handle, peel away the skin. (Just washing it under running water, peels way the skin)
Chop the capsicum into ½ cm dice (Discard the seeds) and mix with the beans. Drain the onion from water and add to the vegetables.
To prepare the dressing, Place all the ingredients in the chutney jar of a mixer-grinder (I use Panasonic mixer-grinder) and grind till combined.
Taste and correct the seasoning.Toss the vegetable mixture with the dressing and serve garnished with lettuce leaves.