Sem Ki Phalli Recipe – Authentic Indian Stir-Fry with Turmeric

Last Updated on 2 months by Neha Deshmukh

Sem Ki Phalli Recipe – Authentic Indian Stir-Fry with Turmeric

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Sem Ki Phalli. It’s a simple, flavorful stir-fry that my grandmother used to make, and honestly, it’s one of those dishes that just feels like home. It’s quick to put together, packed with goodness, and absolutely delicious with roti or rice. Let’s get cooking!

Why You’ll Love This Recipe

This Sem Ki Phalli recipe is a winner for so many reasons. It’s ready in under 30 minutes – perfect for busy weeknights. The combination of slightly bitter sem ki phalli, fragrant spices, and simple ingredients is just divine. Plus, it’s a fantastic way to get your veggies in! It’s a comforting, flavorful dish that’s sure to become a family favorite.

Ingredients

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

• 0.5 kg Sem Ki Phalli (approximately 1.1 lbs)
• 1 medium Onion, chopped
• 1 tbsp Red Chili Powder (adjust to your spice preference!)
• 0.25 tbsp Turmeric Powder (about 1.25 ml)
• Salt to taste
• Oil (2-3 tbsp) – I prefer using mustard oil for an authentic flavour, but any cooking oil will work.

Ingredient Notes

Let’s talk about these ingredients for a sec. Sem Ki Phalli, also known as hyacinth beans or lablab beans, is a popular vegetable in Indian cuisine. You’ll find it used quite a bit in North Indian cooking, especially in Punjab and Rajasthan.

There are two main types: flat and round. Both work beautifully in this recipe, but I personally prefer the flat ones – they have a slightly more delicate texture. You can usually find them at Indian grocery stores, or sometimes at well-stocked supermarkets.

Health-wise, sem ki phalli is a good source of protein and fiber. It’s also believed to have cooling properties, which is why it’s often eaten during the hotter months.

Traditionally, mustard oil is used for this dish, lending a lovely pungent flavour. If you don’t have mustard oil, vegetable oil, canola oil, or even sunflower oil will work just fine.

Step-By-Step Instructions

Alright, let’s get down to business! Here’s how to make Sem Ki Phalli:

1. First, add the sem ki phalli, chopped onions, red chili powder, turmeric powder, salt, and oil to a pressure cooker.
2. Now, give everything a good stir until the phalli starts to change color. This usually takes a couple of minutes.
3. Add half a cup (120ml) of water, close the lid of the pressure cooker, and cook on medium heat for 2 whistles.
4. Once the pressure has settled completely (super important!), carefully open the lid and give it another stir. If there’s excess water remaining, cook on medium flame while stirring occasionally until the water evaporates. You want it to be nicely stir-fried, not swimming in liquid!
5. Finally, garnish with fresh coriander leaves and serve hot with roti or rice.

Expert Tips

• Don’t overcook the sem ki phalli! You want it to be tender-crisp, not mushy.
• If you’re using round sem ki phalli, you might need to add a little more water and cook for an extra whistle.
• Taste and adjust the salt and chili powder as needed. Everyone has different spice preferences!
• A pinch of asafoetida (hing) while sautéing the onions adds a lovely depth of flavour.

Variations

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

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure the oil you use is plant-based.
• Spice Level Adjustment: If you like it mild, reduce the red chili powder to ½ tbsp or even ¼ tbsp. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a whole dried red chili for extra heat!
• Regional Variations:
  • Punjabi Style: Often includes a touch of amchur (dry mango powder) for a tangy flavour.
  • Rajasthani Style: Sometimes incorporates a small amount of besan (gram flour) for a slightly thicker gravy.

Serving Suggestions

Sem Ki Phalli is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot, fluffy roti – a classic pairing!
• Alongside steamed rice and a side of dal.
• As part of a larger Indian thali (platter).
• It also makes a great side dish with any Indian main course.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Sem Ki Phalli and where can I find it? Sem Ki Phalli, or hyacinth beans, are a type of bean commonly used in Indian cooking. You can find them at Indian grocery stores or sometimes at well-stocked supermarkets.
• Can I use a pan instead of a pressure cooker? Yes, absolutely! You’ll need to cook it covered on medium heat for about 20-25 minutes, or until the beans are tender. You might need to add a little more water.
• How do I adjust the spice level in this recipe? Easily! Reduce or increase the amount of red chili powder to suit your taste.
• What are some good accompaniments for Sem Ki Phalli? Roti, rice, dal, and yogurt are all fantastic choices.
• Can this dish be made ahead of time? While it’s best enjoyed fresh, you can prep the ingredients (chop the onions, measure out the spices) ahead of time to save time during cooking.

I hope you enjoy this Sem Ki Phalli recipe as much as I do! Let me know in the comments how it turns out for you. Happy cooking!