Barbati Ki Sabji Long Beans Recipe

In Hindi language, green long beans are called as barbati or lobia ki phalli and in Marathi known as chawli chya shenga. In English it has various names – yard long bean, long-podded cowpea, asparagus bean, pea bean, snake bean, cow pea beans or Chinese long bean. You can see a photo of these green yard long beans below. These beans are usually long and hence the name. When cooking with long beans always make sure that they are tender and fresh. The beans that have matured become more drier, stringy, dense and do not taste good. This is a pretty simple and an easy recipe of a Maharashtrian style sabji or bhaji which I often make at home. This sabji tastes very good with roti and can also be served as a side veggie dish with dal and rice. The Barbati ki Sabji recipe also has chana dal and coconut added to it. You can skip chana dal, but do add coconut. If you do not have fresh coconut, opt to add dessicated coconut. Being a dry preparation, this sabzi also goes well in the lunch box with some chapati or paratha.

How to make Barbati ki Sabji

Preparation

1. First rinse 2 tablespoons of chana dal in water for a few times and then soak them in ⅓ cup hot for 30 minutes. Later drain the water and keep the soaked chana dal aside.
2. Either you can rinse the long beans and then chop or chop them first and then rinse. Whichever method suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the long beans and then chop. Slice off the top and bottom part and discard them. Then chop the beans in small pieces.

Make Barbati ki Sabji

3. Heat 1.5 tablespoons of oil in a shallow frying pan. Lower the heat and then add ½ teaspoon mustard seeds ½ teaspoon cumin seeds. Let the mustard seeds crackle.
4. Then add ⅓ cup chopped onions, 1 green chili (chopped) and 7 to 8 curry leaves.
5. Stir well to mix and combine. 6. Sauté the onions on a low or medium heat till they turn translucent.
6. Add ¼ teaspoon turmeric powder & a pinch of asafoetida, when the onions become translucent and are softened.
7. Stir quickly and then add the chopped long beans and the soaked chana dal.
8. Season with salt according to taste.
9. Add 1 cup water. Mix very well. 11. Cover the pan with a tight fitting lid and simmer the long beans on a low to medium heat till they are tender and softened.
10. Do check the barbati sabzi at intervals to see if the long beans are cooked or not and if the water has dried up. If the water has dried up and the long beans or chana dal is yet to cook, then add some more water. 13. When the beans and lentils are softened and all the water has dried up in the sabji, add 4 to 5 tablespoons of fresh grated coconut.  If there is any water then dry the sabzi completely, before adding coconut.
11. Mix very well and then add 3 to 4 tablespoons of chopped coriander leaves. Stir and mix the sabji again. If you want you can even add less amount of coriander leaves – about 1 to 2 tablespoons.
12. Serve Barbati ki Sabji with chapati, paratha or as a side dish with your meals. This sabzi also goes very well as a side dish with sambar-rice or rasam-rice. If you are looking for more veggie recipe then do check:

Aloo MethiLauki ki SabjiCauliflower FryBhindi ki Sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Barbati ki Sabji recipe post from the archives first published on April 2016 has been republished and updated on November 2022.

title: “Barbati Ki Sabji Long Beans Recipe” ShowToc: true date: “2024-10-24” author: “Jennifer Baker”

In Hindi language, green long beans are called as barbati or lobia ki phalli and in Marathi known as chawli chya shenga. In English it has various names – yard long bean, long-podded cowpea, asparagus bean, pea bean, snake bean, cow pea beans or Chinese long bean. You can see a photo of these green yard long beans below. These beans are usually long and hence the name. When cooking with long beans always make sure that they are tender and fresh. The beans that have matured become more drier, stringy, dense and do not taste good. This is a pretty simple and an easy recipe of a Maharashtrian style sabji or bhaji which I often make at home. This sabji tastes very good with roti and can also be served as a side veggie dish with dal and rice. The Barbati ki Sabji recipe also has chana dal and coconut added to it. You can skip chana dal, but do add coconut. If you do not have fresh coconut, opt to add dessicated coconut. Being a dry preparation, this sabzi also goes well in the lunch box with some chapati or paratha.

How to make Barbati ki Sabji

Preparation

1. First rinse 2 tablespoons of chana dal in water for a few times and then soak them in ⅓ cup hot for 30 minutes. Later drain the water and keep the soaked chana dal aside.
2. Either you can rinse the long beans and then chop or chop them first and then rinse. Whichever method suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the long beans and then chop. Slice off the top and bottom part and discard them. Then chop the beans in small pieces.

Make Barbati ki Sabji

3. Heat 1.5 tablespoons of oil in a shallow frying pan. Lower the heat and then add ½ teaspoon mustard seeds ½ teaspoon cumin seeds. Let the mustard seeds crackle.
4. Then add ⅓ cup chopped onions, 1 green chili (chopped) and 7 to 8 curry leaves.
5. Stir well to mix and combine. 6. Sauté the onions on a low or medium heat till they turn translucent.
6. Add ¼ teaspoon turmeric powder & a pinch of asafoetida, when the onions become translucent and are softened.
7. Stir quickly and then add the chopped long beans and the soaked chana dal.
8. Season with salt according to taste.
9. Add 1 cup water. Mix very well. 11. Cover the pan with a tight fitting lid and simmer the long beans on a low to medium heat till they are tender and softened.
10. Do check the barbati sabzi at intervals to see if the long beans are cooked or not and if the water has dried up. If the water has dried up and the long beans or chana dal is yet to cook, then add some more water. 13. When the beans and lentils are softened and all the water has dried up in the sabji, add 4 to 5 tablespoons of fresh grated coconut.  If there is any water then dry the sabzi completely, before adding coconut.
11. Mix very well and then add 3 to 4 tablespoons of chopped coriander leaves. Stir and mix the sabji again. If you want you can even add less amount of coriander leaves – about 1 to 2 tablespoons.
12. Serve Barbati ki Sabji with chapati, paratha or as a side dish with your meals. This sabzi also goes very well as a side dish with sambar-rice or rasam-rice. If you are looking for more veggie recipe then do check:

Aloo MethiLauki ki SabjiCauliflower FryBhindi ki Sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Barbati ki Sabji recipe post from the archives first published on April 2016 has been republished and updated on November 2022.