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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe that is better for people who are already familiar with Indian cooking and already have a stockpile of spices. But if you want to try it anyways and see just how yummy Indian food can be - then I'm not going to stop you. Ingredients:
1 lb green beans, finely chopped |
salt |
2 teaspoons oil |
3 tablespoons bengal gram dal (yellow split peas, chana dal) |
2 tablespoons coriander seeds |
4 dried red chilies |
1/2 teaspoon asafetida powder |
4 tablespoons grated fresh coconut or 5 1/2 tablespoons dried flaked coconut |
1/2 teaspoon tamarind pulp |
salt |
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.
6. Serve with hot rice.
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