Aloo Beans

Nothing says comfort food like fresh roti, aloo beans, and moong daal.

I love aloo beans and always have. It’s truly comfort food at it’s best. It’s hearty, warming, and savory. Growing up we ate it weekly when beans were in season. What I love most about it is that’s it’s a simple dish. There aren’t a lot of spices and ingredients layered in or complex cooking methods employed. It’s a simple one pot dish.

You traditionally serve this with roti, daal, and raita, but you can serve it with anything that tickled your fancy, I suppose. Growing up on a farm meant eating whatever was in season and often grown on your own farm. We didn’t grow beans commercially but my grandmother always grew them in the backyard, by what seemed the boat load. Also, why we ate them weekly! When it came to what we were growing it was mostly wheat and mustard – both staple crops for Punjab.

I always struggle to do the whole blogging blathering about how dishes awaken the senses or remind you of forgone days. This is a comfort food – the potatoes are savory, the beans have a little bit of crispness to them. There are savory herbs and spices and all of these things come together in one hearty and delicious dish. I mean, sure, I could go on about how I feigned sobriety a number of times when coming in for lunch…but then I’d likely have to first explain why I was drunk before lunch. And lets be honest, those aren’t the questions I want to answer. Mostly, because then I’d also have to explain why I accidentally bumped into a cow, jumped a train with 3 strangers and traveled around India for a month, and stole the tractor.

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