Steamed Basmati Rice with Sem ki Phalli ka Salan

Ingredients

• 400 g Broad Beans (Trimmed and cut into 1-inch pieces)
• 3 tbsp Sunflower Oil
• 3 tbsp Raw Peanuts
• 2 tbsp White Sesame Seeds
• 2 tbsp Desiccated Coconut (Unsweetened)
• 1 medium Onion (Roughly chopped, for the paste)
• 1 tbsp Ginger Garlic Paste
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Kashmiri Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 small Tamarind (Lime-sized ball, soaked in 1/4 cup warm water)
• 1 tsp Jaggery (Optional, to balance flavors)
• 1.25 tsp Salt (Adjust to taste)
• 2 cup Water (As needed for gravy)
• 2 tbsp Fresh Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Prepare the Salan Paste

   • In a dry pan over medium-low heat, roast the raw peanuts until they are fragrant and lightly browned, about 4-5 minutes. Remove and set aside.
   • In the same pan, toast the white sesame seeds until they turn golden and start to pop, about 1-2 minutes. Remove and set aside.
   • Next, toast the desiccated coconut until it turns a light golden brown, about 1 minute. Be careful as it burns quickly.
   • Heat 1 tsp of oil in the pan and sauté the roughly chopped onion until it turns translucent and the edges become golden brown, about 5-6 minutes.
   • Allow all roasted ingredients to cool completely. Transfer them to a blender along with the ginger-garlic paste. Grind to a very smooth paste, adding 3-4 tablespoons of water as needed to facilitate grinding.
2. 2

   Prepare the Curry Base (Tadka)

   • Heat the remaining oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the mustard seeds and let them splutter. Then add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the curry leaves and sauté for another 10 seconds until they become crisp and fragrant.
   • Add the finely chopped small onion and sauté until it becomes soft and golden brown, about 5-7 minutes.