Sem Ki Phalli Recipe – Authentic Indian Stir-Fried Beans with Tomato

Last Updated on 2 months by Neha Deshmukh

Sem Ki Phalli Recipe – Authentic Indian Stir-Fried Beans with Tomato

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sem Ki Phalli. It’s a simple, flavorful dish my grandmother used to make, and it instantly transports me back to her cozy kitchen. It’s a classic Indian stir-fry, packed with goodness and surprisingly quick to whip up. Trust me, even if you’re new to Indian cooking, you’ll absolutely nail this one!

Why You’ll Love This Recipe

This Sem Ki Phalli recipe is more than just a quick veggie side. It’s a burst of fresh flavors, a little bit spicy, and wonderfully comforting. It’s perfect with roti, rice, or even as part of a larger Indian thali. Plus, it’s a fantastic way to get your greens in! Honestly, it’s one of those dishes that just feels like home.

Ingredients

Here’s what you’ll need to make this delicious Sem Ki Phalli:

• 250g Sem Ki Phalli (trimmed and cut)
• 1 big Tomato (chopped)
• 1 Onion (sliced)
• 1.5 tbsp Red Chili Powder
• 0.25 tbsp Turmeric Powder
• Salt to taste
• Oil as needed
• 2 tbsp Coriander Leaves (minced)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Sem Ki Phalli: These are also known as hyacinth beans or lablab beans. They’re popular in North Indian cuisine, especially in Punjab and Rajasthan. You can find them at Indian grocery stores, and sometimes even at well-stocked supermarkets. They’re a good source of protein and fiber, too!
• Oil: Traditionally, mustard oil is used for this dish, giving it a lovely pungent flavor. But you can easily use vegetable oil or sunflower oil if you prefer.
• Red Chili Powder: Kashmiri chili powder is fantastic for color and mild heat. If you like things spicier, use a hotter variety like Byadgi chili powder. Adjust to your preference!
• Tomatoes: Ripe, juicy tomatoes are key. They break down and create a lovely base for the stir-fry.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super easy.

1. First, heat a generous amount of oil in a pan over medium heat.
2. Add the sliced onions and sauté until they turn translucent and slightly golden brown. This usually takes about 5-7 minutes.
3. Now, add the trimmed and cut Sem Ki Phalli, red chili powder, turmeric powder, and salt. Stir-fry everything together for 3-4 minutes, making sure the beans are well coated with the spices.
4. Pour in 1 cup of water, cover the pan, and let it cook until the beans soften. This will take around 8-10 minutes. Keep an eye on it and add a little more water if needed to prevent sticking.
5. Once the beans are tender, add the chopped tomatoes. Cook until the tomatoes become pulpy and the oil starts to separate from the mixture. This is a sign that the dish is almost ready!
6. Finally, garnish with freshly minced coriander leaves and serve hot.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan. Cook in batches if necessary to ensure the beans stir-fry properly.
• Taste and adjust the seasoning as you go. Everyone’s spice tolerance is different!
• For a richer flavor, you can add a pinch of asafoetida (hing) along with the onions.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chili powder. For extra heat, add a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Punjabi version with a touch of amchur (dry mango powder) for tanginess. In Rajasthan, they sometimes add a little bit of besan (gram flour) to thicken the gravy.
• Quick Weeknight Version: If you’re short on time, you can skip the chopping and use canned diced tomatoes. It won’t be quite the same, but it’ll still be delicious!

Serving Suggestions

Sem Ki Phalli is incredibly versatile. I love serving it with:

• Warm rotis or parathas
• Steaming hot rice
• Dal (lentils)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What are Sem Ki Phalli and where can I find them? Sem Ki Phalli are hyacinth beans, a popular vegetable in Indian cuisine. You can find them at Indian grocery stores.
• Can I use frozen Sem Ki Phalli? While fresh is best, you can use frozen Sem Ki Phalli in a pinch. You might need to adjust the cooking time slightly.
• How do I adjust the spice level in this recipe? Simply adjust the amount of red chili powder to your liking.
• What is the best way to serve Sem Ki Phalli? It’s delicious with roti, rice, or as part of a thali!
• Can this dish be made ahead of time? You can prep the ingredients (chop onions and tomatoes, trim the beans) ahead of time. But it’s best to cook it fresh for the best flavor and texture.

Enjoy making this recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!