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Also Known as
Fresh Vaal, Papadi
A summer delight. Usually every summer in India, Indians get a surplus supply of fresh green beans which are delicious to eat and have unique taste. The whole beans look almost like green peas with shells on. The shells are harder than green peas. Vibrantly delicious flavor, wonderful texture and a wealth of health-promoting nutrients.
Sprouted surti papadi seeds
Sprouted surti papadi seeds refers to vaal seeds which have been sprouted. The technique used involves first soaking the seeds in water for 8 hours. Wash the seeds and drain the water. Subsequently hang them in a moist cloth for 10-14 hours (depending on the climate)or till you see the sprouts coming out of the muslin cloth. You may sprinkle water frequently if the cloth covering beans becomes dry. When the sprouts have developed short shoots, they are ready to eat. The slightly crunchy texture and sweet flavour of sprouts makes them a popular addition to an assortment of dishes. Sprouted surti papadi seeds are most commonly used as a salad or a stir-fry and is very refreshing and healthy. Sprouts are LIVING foods. Even after you harvest your sprouts and refrigerate them, they will continue to grow slowly and their vitamin content will actually increase.
Surti papadi seeds
The seeds of the surti papadi are called dana/seeds. They are generally green to greenish brown in colour and are used in varieties of Indian cuisine. Oondhiya is the most famous Gujarati delicacy in which surti papadi seeds are used. A delicious plate of surati papadi seeds spiced up with masala also tastes best with puffed Pooris, served with onions and a slice of lemon and also varities like oondhiya and rice delicacies can be prepared using these beans. These can also be sprouted and used in variety of dishes.
How to Select
When purchasing look for ones whose pods are firm, velvety and smooth. Their color should be a lively medium green. Those whose green color is especially light or dark, or those that are yellow, whitish or are speckled with gray, should be avoided. Additionally, do not choose pods that are puffy, water soaked or have mildew residue. The pods should contain beans of sufficient number and size that there is not much empty room in the pod. You can tell this by gently shaking the pod and noticing whether there is a slight rattling sound. Choose smaller ones as they tend to be sweeter.
To test the quality of beans, snap one open and see whether it is crisp. They should be bright green in color, firm and plump.
" A delicious plate of surati beans spiced up with masala is best tasted with puffed Pooris, served with onions and a slice of lemon
" Gujrati vegetable dish - Undhiya is incomplete without these surati beans.
" Cooked rice tossed with surati beans and spices makes for an interesting combination or a meal by itself.
" Add some fresh beans to green salads.
" Healthy sauté snap beans are wonderful addition to your favorite vegetable healthy stir-fries.
How to Store
If you will not be using fresh surati beans on the day of purchase, which is the best way to enjoy them, you should refrigerate them as quickly as possible in order to preserve them. Unwashed, unshelled beans stored in the refrigerator in a bag or unsealed container will keep for several days. Fresh surati beans can also be blanched for one or two minutes and then frozen.
" Green beans are a very good source of vitamin C, vitamin K, manganese, dietary fiber, folate and thiamin (vitamin B1).
" They are also a good source of vitamin A, phosphorous, vitamin B6, protein, niacin, magnesium, riboflavin (vitamin B2), copper, iron, zinc and potassium
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