Masala Beans Poriyal - cooking recipe

Ingredients
    1 lb green beans, finely chopped
    salt
    Masala
    2 teaspoons oil
    3 tablespoons bengal gram dal (yellow split peas, chana dal)
    2 tablespoons coriander seeds
    4 dried red chilies
    1/2 teaspoon asafoetida powder
    4 tablespoons grated fresh coconut or 5 1/2 tablespoons dried flaked coconut
    1/2 teaspoon tamarind pulp
    salt
    For Tempering
    1 tablespoon oil
    1 teaspoon brown mustard seeds
    1 teaspoon bengal gram dal (washed urad dal)
    1 dried red chili
    3 garlic cloves, minced
    1 teaspoon cumin seed
    3 curry leaves
Preparation
    Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.
    To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.
    Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.
    When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.
    Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.
    Serve with hot rice.

Leave a comment