Sem ki Phalli Machli aur Moong Dal

This recipe is my mom and grandma's recipe and its one of my very favourite fish recipes. Its been a long time that I made this recipe and I thoroughly enjoyed it. Sem ki Phalli or Sem Phalli or Indian Broad beans can be got in the frozen section of the Indian stores all year long and can be found fresh sometimes. I made these Indian broad beans with Tilapia
              And to go with it I made moong dal with dried mango and it was delicious. The thing is the photos don't look that appetizing but they are thoroughly yummy to eat. So hope you will enjoy them as much as we did.

Sem Ki Phalli Machli (Fish curry with Indian Broad beans )

Sem ki Phalli aur Machli

Ingredients:

1. 1 large or 2 medium Tilapia gutted and cleaned and cut into 1 inch steaks
2. 2 cups cit Indian Broad beans (If using fresh, cut the ends off and remove the end veins and cut into 1 inch pieces)
3. 1 tablespoon oil
4. 1/2 teaspoon ginger-garlic paste
5. 1 medium small onion chopped
6. 2 serrano or 4 Thai green chillies sliced
7. 1 teaspoon each of salt, chilly powder
8. 1/2 teaspoon each of cumin powder, coriander powder, turmeric
9. Handful of chopped coriander

Add all the powdered spices and salt to the fish, mix once and set aside. Heat oil in a pan and add onion and fry till tender. Add green chillies and ginger-garlic paste. Add the Broad Beans cover and cook with a litthe water for 10 minutes. Add the fish and add about a cup of water cover and simmer for 10 minutes.  Add the cilantro. Simmer further till the excess water evaporates. Don't stir too much else the fish pieces might break. Enjoy with hot rice and dal
Also try my other recipes with Indian Broad Beans
Lamb Curry with Indian Broad Beans

Egg plant curry with Indian Broad Beans
Moong Dal (Yellow split peas with dried mango)

Moong Dal Aam

Ingredients:

1. 1 cup moong dal dry roasted
2. 1/4 cup dried mango cut into small pieces or a teaspoon of mango powder
3. 3/4 teaspoon salt
4. 1/2 teaspoon each of cumin, mustard seeds, hing, turmeric, grated garlic
5. 2 dried red chilies broken into pieces
6. Few curry leaves
7. 3 teaspoons oil divided

Boil the dal with mango pieces and turmeric and 1 teaspoon oil and 3 cups of water. Simmer for 20-25 minutes or until the dal gets boiled. Let it cool and grind to a paste along with the salt. Heat oil in a pan and fry the cumin, mustard seeds, garlic, dried chilies and curry leaves until it starts to splutter. Add the hing and fry for a minute. Add the ground dal paste and 1-2 cups of water depending on what consistency you want. Boil for 5-6 minutes. Serve.