DHABA STYLE GAVAR CHANA DAL SABZI

Cluster bean, also known as Guar, is an annual legume and tropical plant that requires a warm season to grow. It is cultivated in various Indian states such as Rajasthan, Gujarat, Haryana, and Uttar Pradesh. Besides its culinary uses, this plant also produces guar gum, which is widely exported.

Locally, cluster beans are known as Gavar, Gawar, or Gavar Fali. For cooking, tender cluster beans are preferred. These beans are rich in vitamins and minerals, low in calories, and known to help lower blood sugar and cholesterol levels.

Though highly nutritious, cluster beans are not everyone’s favorite. That’s why preparing them in a delicious and flavorful way makes a big difference. I’ve made this Dhaba-style Gawar Sabzi with protein-rich split Bengal gram (chana dal), inspired by a foodie friend. This quick and tasty recipe is made using a pressure cooker for convenience.

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves: 3

Ingredients:
250 grams cluster beans (gawar)

1/4 cup split Bengal gram (chana dal)

1/4 cup onion-garlic paste

1/4 cup tomato puree

1 tsp red chilli powder

1/2 tsp turmeric powder

1 tsp cumin-coriander powder

1 tsp kitchen king masala

1 tsp jaggery

Salt to taste

2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp carom seeds (ajwain)

Method:
Wash and soak the split Bengal gram (chana dal). Trim both ends of the cluster beans and finely chop them.

Heat oil in a pressure cooker. Add mustard seeds and carom seeds. Let them splutter.

Add the onion-garlic paste and sauté well. Then add tomato puree and cook until the oil separates.

Add the soaked Bengal gram and 1 cup of water.

Now add the chopped cluster beans, mix well, and pressure cook for 3 whistles.

Once the steam releases, open the lid. Add jaggery, salt, and all the spices. Mix well and cook for 2–3 minutes. Turn off the heat.

Serve hot with roti or phulka.