Broccoli & Sprouted Black Beans Thoran - A quick and yummy stirfry

I had about a cup of black beans that I had left on the countertop for sprouting. I usually leave a few different kinds of beans now and then to sprout. One evening when I got home from work, Amma had made this lovely broccoli thoran (stirfry). Along with rice, pulisseri (a yoghurt based South Indian Curry) rasam & papads, it was a lovely dinner. With parents here, we sure are getting pampered.

The broccoli and black bean combo was a very lovely sight to look at, I had to grab the camera, click a few pictures and post it :)

Ingredients-

Broccoli, rinsed well & cut into bite size florets – about 2 cups

Sprouted Black beans – 1 cup

Salt – ¼ + ¼ teaspoon or according to taste

Turmeric powder – ¼ + 1/4 teaspoons

Grated coconut, fresh or frozen – 2 tablespoons

Thai green chillies – 2 or 3 according to taste

Oil – 1 tablespoon

Mustard seeds – ½ teaspoon

Jeera(Cumin seeds) – ½ teaspoon

Curry leaves – 2 sprigs
Dry Red Chillies - 1 or 2

Method –

• Sprinkle 1/4 teaspoon salt and turmeric powder on the sprouted beans and toss well to coat. Steam the beans for 8 to 10 minutes to cook them. We use our idli plate for all kinds of steaming.
• Meanwhile, add oil to a pan. When sufficiently hot, add the mustard seeds, cumin seeds, dry red chillies and curry leaves, fry for a minute without burning.
  
• Once the seeds are done spluttering, add the broccoli florets. Sprinkle some turmeric powder and salt, sauté for a couple minutes. Turn the heat down, cover with a lid, allow the broccoli to cook for a couple minutes. We like broccoli crispy and about 3/4th cooked. If let alone, broccoli could get pretty soggy. Check in a minute or two to make sure it is done to your liking.
  
• When the beans are steamed enough, remove them to the pan with the broccoli. Mix it well and heat for a couple minutes on medium heat. The moisture from the beans will help cook the broccoli further. Remove the pan from fire and set aside.
  
• In a blender/mixie jar, add the grated coconut and green chillies, pulse for a couple times. Add this mixture to the pan and mix well.
  
• Transfer to a serving bowl, enjoy with your loved ones.

I think cauliflower would be a good variation for this dish too. This is my amma’s own instant & original recipe. Sending it to Lore’s Original Recipes round up.

Also sending it to MLLA 14, hosted by Susan, the brain behind the popular event.

Enjoy!

The very creative ladies Sadhana & Muskan have passed me the Kreativ Blogger award. Thanks very much gals, I deeply appreciate your encouragement.