Bean Pods in Khadi Sauce

A bean recipe for every taste:

Break the beans in half. Cover the bottom of a medium pot with 2, 5 cm of water. Put in a steamer insert and pour in the beans. Let the water boil and cover the pot tightly. After 10 minutes, remove the insert, pour out the cooking water and keep it. Let the water boil and mix in the chickpea flour with a whisk. Add the yogurt and bean water and let the whole thing bubble up one more time, stirring throughout. Next, make it bubbly for 15 min. Heat the ghee in a small saucepan and toast the mustard seeds in it. When they start to pop, add the ginger, cayenne pepper as well as asafoetida and stir for a few seconds. Next, pour the ghee as well as the spices into the khadi sauce. To the sauce add sugar, juice of one lemon, turmeric and salt and mix well. Reduce the temperature to low and gently simmer for 5 min. As the sauce thickens, stir more often. Add the beans and heat to serving temperature, stirring throughout. Last but not least, garnish with the lemons and tomato pieces.

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