Broad beans is a wonderful vegetable. Whenever I find it in the market, I invariably pick up about half a kilo. It can be prepared in several ways, but one of my favourites is the Kerala style thoran. You can use several other vegetables to prepare thoran too (cabbage, long beans, snake gourd, French beans…_). All of them are equally tasty. This simple dish is also very healthy and Hari prepares it at least once a week.

Ingredients
2 cups broad beans – washed, stringed and chopped into small pieces
2 tbsp pigeon peas (tur dal, thuvaram parupu)
A pinch of turmeric powder (haldi, manjal podi)
Salt to taste
1/2 tsp mustard seeds (sarson, kadugu)
1 tsp split black lentils (urad dal, ulutham parupu)
1 sprig curry leaves
2 tbsp grated coconut
2 green chillies
1/2 tsp cumin seeds (sabut jeera, jeeragam)
Method
Steam the broad beans for about 10 minutes or till cooked
Set aside
Grind the cocconut, green chillies and cumin seeds into a thick paste (no need to add water)
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the split black lentils and curry leaves
Roast till the lentils turn golden brown
Add the cooked broad beans, turmeric powder and salt
Mix well and cook for about a minute, stirring occasionally
Add the coconut paste and mix well
Remove from flame
Serve hot with red/brown rice and sambar/rasam
Enjoy!