Bean-Seed Cakes

Ingredients

• 1 seer (approximately 900 g / 2 lb) seeds from unripe beans (Use fresh, tender seeds shelled from young unripe bean pods. If unavailable, use young broad beans or fresh green chickpeas as a close substitute.)
• 1 portion (see step 2 for preparation) black pulse flour (Made by dry-roasting and grinding black gram (urad dal) into a fine flour. Quantity should be roughly equal in volume to the cooked bean seeds so that the mixture binds well.)
• 1 to taste salt (Plain table salt or rock salt. Add gradually and taste the mixture before forming cakes.)
• 1 to taste red chilly powder (Use as much or as little as you prefer for heat. Start with a small amount and increase to your liking.)
• 1 sufficient quantity for shallow or pan frying ghee (Clarified butter used for frying. Use enough to coat the base of your pan generously, about 2–3 tablespoons at a time. Add more as needed between batches.)

Instructions

1. 1Shell the unripe bean pods to extract approximately 1 seer's weight (about 900 g / 2 lb) of fresh seeds. Discard the pods. Look the seeds over and remove any that are discoloured or damaged. Rinse the seeds briefly under cold water and drain them in a colander. Tip: The seeds should be plump and pale green — not fully dried or hardened. If the seeds are very firm, they may need a brief blanch in boiling water for 2–3 minutes to soften them before the next steps.
2. 2To make black pulse flour: Place dry black gram (urad dal) in a clean, dry frying pan over medium-low heat. Stir constantly and dry-roast for 5–7 minutes until the dal turns a few shades darker and smells nutty and fragrant — do not let it burn. Remove from the heat and allow to cool completely on a plate, about 10 minutes. Once cool, grind the roasted dal in a spice grinder, dry blender, or using a mortar and pestle until you get a fine, smooth flour. Pass through a fine sieve if needed to remove any coarse pieces. The quantity of flour should be roughly equal in volume to the bean seeds so the mixture comes together. Set aside.
3. 3Place the prepared bean seeds in a large mixing bowl. If the seeds are whole and firm, lightly crush them using the back of a spoon or a potato masher — you want a rough, chunky texture that will hold together as a cake, not a smooth paste. Add the black pulse flour gradually, mixing as you go, until the mixture begins to bind together. Season with salt and red chilly powder to taste. Mix thoroughly with your hands or a spoon until everything is evenly combined. The mixture should be firm enough to be shaped — if it feels too wet or loose, add a little more black pulse flour.
4. 4Lightly dampen your hands with water to prevent sticking. Take a small handful of the mixture (roughly the size of a golf ball) and press it firmly between your palms to form a flat, round cake about 1 cm (½ inch) thick and 5–6 cm (2 inches) in diameter. Press firmly so the cake is compact and will hold its shape. Repeat with the remaining mixture, placing each formed cake onto a clean, flat surface. If any cakes crack around the edges, press them back together firmly.
5. 5Lay a clean, dry cloth (such as a cotton tea towel or muslin cloth) flat on a table or clean surface. Carefully transfer each cake onto the cloth, spacing them apart so they do not touch. Leave the cakes to dry at room temperature for at least 2 hours. This drying step is important — it helps the cakes firm up and hold together during frying, and allows any surface moisture to evaporate. The cakes should feel dry and slightly firm to the touch on the outside before you fry them. If your kitchen is humid, allow extra drying time.
6. 6Place a wide, heavy-bottomed frying pan or skillet over medium heat. Add enough ghee to coat the base generously — about 2–3 tablespoons. Allow the ghee to heat until it shimmers and a tiny piece of the mixture dropped in sizzles immediately. Carefully lower a few cakes into the pan using a spatula, leaving space between them. Do not overcrowd the pan — fry in batches if needed. Fry for 3–4 minutes on the first side without moving, until the underside is deep golden brown and a crust has formed. Gently flip each cake using a spatula and fry for a further 3–4 minutes on the other side until equally golden. Remove the cooked cakes and drain on a clean cloth or plate. Add more ghee between batches as needed and allow it to heat before adding the next batch. Serve warm.