Thingalavrya Kolmbo~White bean Sambhar

Ok,I agree the name's a bit difficult to pronounce,but hey its just a delicious curry made with white bean.Thingalavro is white bean and Kolmbo is Konkani word for Sambhar,isn't it simple?;-).Pulses are a great way to introduce protein in your diets.In fact,while I was on my diet,I was asked to eat different pulses/sundal made of pulses whenever I felt hungry.As it is,I like only brown and white channa sundal and I didn't want to lose its taste by eating it day in and day out.That's when hubby took over the charge and bought home almost all the pulses he could ever lay his hands on.I sat in between piles(packets) of moong,kulith,thingalavro and channa of course,thinking how I am gonna eat all that.The only option I had was to make these pulses tasty so that I somehow was able to start liking it.

Since pulses are not a regular fare at my amma's place,the only option I had was to follow ma-in-laws footsteps.She is very meticulous about this and prepares dishes out of various pulses on different days of the week.Fridays are channa,saturdays are kulith,mondays are thingalavro,so on and so forth.I slowly started introducing it in our menu too and I found myself liking it.I prepared side-dishes instead of sundals so that I could pair it up with chapathis and rice.Hubby was all the more happy coz he simply loves any kind of pulses and is very happy when he sees it on his plate,for lunch or for dinner.

I got this recipe from ma-in-law the last time we went to Bangalore.I don't think I have ever heard of this or tasted this dish before.I secretly do think that its her own creation(konkani bloggers,correct me if I am wrong!).Whatever it is,I think its a great creative and innovative dish.Whoever could think that Sambhar could be made using pulses..??!!


Thingalavrya Kolmbo ~ White bean sambhar Ingredients

Thingalavro/White bean - 1 cup
Salt to taste
Tomato - 1,chopped into cubes
Coriander leaves - 3-4 tbsp,finely chopped
Sambhar powder - 2 tsp

For seasoning

Oil - 1 tbsp
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves - 1 sprig

Method

Soak the bean overnight or for 6-8 hours.
Wash well and cook in a pressure cooker for 30 minutes,till well cooked.
Add tomatoes,sambhar powder and salt to taste.
Let it boil,add coriander leaves.
Simmer for 5 minutes.
Prepare seasoning in a pan with oil,splutter mustard seeds and add jeera and curry leaves.
Add the seasoning to the curry and garnish with coriander leaves.
Serve hot with rice!

Any curries made in blogosphere this month are invited to the Curry mela hosted by dear Sri!

Tweet