Tuesday, December 4, 2012

Green beans with besan (chickpea flour) dumplings

 I am all for cooking with garlic and onions but I also enjoy simple flavors of fresh vegetables with minimum seasonings. This recipe for green beans is one of them. I have added besan (chickpea flour) dumplings which makes the dish more interesting. It is seasoned with carom seeds or bishops weeds (ajwain). It compliments the flavor of green beans and is known for its digestive benefits. Carom seeds have medicinal value and are often used as a home remedy to relieve stomach ache or indigestion. I like to keep some roasted seeds mixed with black salt to chew after a heavy meal.

Here is the recipe.



2 cups chopped green beans
1 teaspoon carom seeds (ajwain) 
1teaspoon mustard seeds
1teaspoon turmeric powder
1/2 teaspoon smoked paprika or red chili powder
salt to taste

For the dumplings

1/2 cup besan
1/4 teaspoon carom seeds
1/4 teaspoon asafoetida
1/2 black pepper powder
1 tablespoon crushed dry fenugreek leaves (kasoori methi)
water to make a dough 


Heat oil in a pan and drop the mustard seeds. As soon as they pop add the carom seeds, asafoetida, turmeric powder and chili powder. Now add the chopped green beans. Add salt and mix everything well. Pour one cup water and cover.
To make the dumplings mix everything listed above and use water as required to make a stiff dough. It will be sticky so keep some oil in a bowl and dip your fingers in it while making the dough. Drop lumps of this dough in the pot along with the beans. Cover and cook for 10 minutes. Check the see if the dumplings are cooked through. Just before serving add some lemon juice.


  1. Very interesting and excellent combo..Prefect side dish for rotis.

  2. Ooooh, the besan dumplings remind me of pakoras! And um, your rotis are gorgeous. Mine always look like wonky flops and often, taste that way too. This meal looks downright lovely :)