Edamame in Tangy South Indian Curry - Edamame Kara Kuzambu

1 teaspoon black mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon fenugreek seeds
1 teaspoon urad dal (split black gram), or use petite yellow lentils
10 curry leaves, coarsely chopped
A generous pinch of asafetida (omit to make gluten-free)
1/2 cup chopped red onion, or pearl onions
4 cloves garlic, chopped
2 medium tomatoes, chopped (11/2 cups)
1 teaspoon sambhar powder (or use 2 teaspoons ground coriander) *
1 teaspoon tamarind paste (concentrate)
3/4 teaspoon cayenne, or to taste
1 1/2 cups edamame, fresh or thawed if frozen, or other fresh or cooked beans like fava beans, butter beans, or lima beans
3/4 cup coconut milk (canned or culinary)
1 cup or more water
3/4 teaspoon salt, or to taste

Heat the oil in a skillet over medium heat. When the oil is hot, add the mustard, fennel, and fenugreek seeds, and the urad dal. Cook until the seeds start to sizzle and the urad dal changes color, about 30 seconds. Stir in the curry leaves and asafetida. Add the onion and garlic and cook until translucent, about 4 minutes.
Add the tomato, sambhar powder, tamarind, and cayenne, and mix well. Cook until the tomatoes are saucy, 6 to 7 minutes.
Add the edamame, coconut milk, water, and salt. Cover and cook until the edamame are tender, about 25 minutes. Taster and adjust salt, heat (cayenne), tang (add lemon juice if needed). For thinner curry, add more water and bring to a boil. Serve hot with Dosa crepes, idli rice cakes or over rice.

Serving Size: 3-4 servings

Number of Servings: 3

Recipe submitted by SparkPeople user FRANKLYAMUSED.