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Tender broad beans simmered in a rich, nutty Hyderabadi gravy made from peanuts, sesame, and tamarind. This classic curry is tangy, spicy, and pairs perfectly with rice or roti.
For 4 servings
Prepare the Salan Paste
Prepare the Curry Base (Tadka)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
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Tender broad beans simmered in a rich, nutty Hyderabadi gravy made from peanuts, sesame, and tamarind. This classic curry is tangy, spicy, and pairs perfectly with rice or roti.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 355.3 calories per serving with 12.2g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Beans and Spices
Simmer the Salan
Garnish and Serve
This salan base works wonderfully with other vegetables. Try it with baby eggplants (bagara baingan), bell peppers (mirchi ka salan), or bottle gourd.
For an even richer and creamier gravy, add 1 tablespoon of blanched almonds or cashews to the paste ingredients before grinding.
Add 1/2 teaspoon of garam masala at the end of cooking for a warmer, more aromatic finish.
Broad beans, peanuts, and sesame seeds provide a substantial amount of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The combination of beans and nuts makes this dish rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Peanuts and sesame seeds are excellent sources of monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
This dish is a good source of essential minerals like magnesium from peanuts, calcium from sesame seeds, and iron from broad beans, supporting bone health and energy production.
Yes, it is quite healthy. Broad beans are a great source of fiber and protein. The gravy contains healthy fats from peanuts and sesame seeds, and the spices like turmeric have anti-inflammatory properties. It is also naturally vegan and gluten-free.
One serving of this Sem ki Phalli ka Salan contains approximately 350-370 calories, depending on the amount of oil used. This estimate is for one of four servings from the recipe.
This curry pairs beautifully with Hyderabadi Bagara Rice, plain steamed rice, jeera rice, or Indian flatbreads like roti, chapati, or naan.
Yes, you can use frozen broad beans. Thaw them completely before use and pat them dry. You may need to reduce the sautéing time in Step 3 by a couple of minutes as they are already partially cooked.
Store any leftover salan in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.
If the gravy is too thin, simmer it uncovered for a few more minutes to allow the excess water to evaporate. If it's too thick, simply stir in a little hot water until you reach your desired consistency.