Beans, greens and the magic of mustard :).

Yes! that sounds quite poetic, isn't it :). Time to share something yummy made out of beans, greens and mustard. Ahem! Sorry, if that is a lil' misleading, but the beans here refer to the dried beans :-D. And which dried beans at that? The ones that poets have described as "beans wearing kohl", the ever pretty, easy to cook and experiment with: white lobia :-D. I must repeat that by itself lobia to me would taste a bit bland, though it has a unique subtle taste.....it needs something else.....some spicing up, to bring out the real taste. Addition of bell peppers or ginger and garlic do wonders to these humble beans. It even works wonders in khichdi. And now, i pair them up with greens, the lovely beet greens, which add another dimension to this dish. The final touch is the magic of mustard.....


I am ever thankful for the e-potlucks and their lovely themes. But for them, i would usually not be as adventurous :). Sunita hosts one such cute get together, where we are supposed to think, about spices :). I enjoy that kind of thinking, the spicy thinking ;). This month, she wants us to think about mustard. As for an idea on mustard, i kept wondering.....and then finally decided to go to the good old mustard and garlic seasoning that i used for saru besara, with some modifications. So here's to the power of spices :).

Lobia-saag with mustard:

Today, lets bring together the pretty and subtle lobia and the gorgeous, delectable beet greens and spice them up with mustard, garlic and ginger. This topped with green chillies makes a yummy meal :).

Pretty looking beet greens :)

We need:

• 1 cup lobia
• 2 cups greens (chopped, i used beet greens)
  
• 2 heaped tsp. mustard seeds (gorund coarse)
• 2-3 cloves garlic and a 2" piece of ginger (both chopped or crushed)
  
• 1 big ripe tomato (chopped)
• 1-2 green chillies (slit)
• 1/4 tsp. turmeric
• Salt to taste
• 1/2 tsp. amchoor or 1 tsp. lime/lemon juice
• 1 tsp. oil

Pressure cook the lobia and beet greens for 4-5 whistles with 1 and 1/2 cup water (soaking is not necessary). Grind the mustard seeds into a coarse powder and prepare the chopped ginger and garlic. In a pan, heat oil and add 1 tsp. equivalent of ground mustard powder. Once the ground mustard leaves an aroma, add the ginger and garlic and saute'. Add the tomatoes and turmeric, and cook for 5 minutes. This should result in a thick paste. Mix the remaining mustard powder with this masala and add to the cooked lobia with greens. Add salt and amchoor/lime juice and simmer on low heat for 10 minutes (till the gravy thickens). Top it with slit green chillies, cover and let rest for 5 more minutes before serving.


Enjoy with chapatis, paranthas or rice :). Equally yummy with a nice dinner roll or Ciabatta bread :).


The greens add body and their unique flavor to the beans. While whole mustard seeds in a tempering primarily provide aroma and warmth, the ground mustard used here gives a spicy and pungent flavor to any dish. This magic of mustard, paired with ginger and garlic, uplifts the mellow beans and greens combo to a totally different level :).