Prep 5 mins
Cook 30 mins
Another spartan vegetable side that we make at home, but this one's always been my favourite and is the reason why I love french beans! Once when I was a kid, I sat on my kitchen platform and ate the entire 4 servings of this dish that my mom made, while she was cooking the rest of dinner!
- 250 g fresh green beans or 250 g French beans, chopped into 1/4 inch pieces
- 3⁄4 cup water
- 1 tablespoon dried lentils or 1 tablespoon mung dal
- 2 teaspoons vegetable oil
- 1⁄2 teaspoon mustard seeds
- 1⁄8 teaspoon salt
- 1 pinch turmeric powder
- Heat oil in a saucepan on a low flame and add the mustard seeds.
- When they begin to sputter, add the chopped french beans, lentils, salt, turmeric powder and water.
- The water should be sufficient to cover the beans, so add some more if necessary.
- Cover the saucepan tightly and cook on a low flame for about 30 minutes or until the beans are well cooked.
- Check to see that the water is sufficient (that is, the mixture isn't dry) every 10 minutes, with stirring, and add more water if necessary.
- After 30 minutes most of the water should have evaporated.
- Switch off burner, remove from flame and serve hot.
I thought this was quite bland. I ended up adding some garlic, more turmeric and some ground mustard seed, sauteed onions and more salt. It was better but nothing fabulous. Won't bother to make again
This recipe got me to happily eat a veggie that I usually hate. The beans cook down without getting mushy and the rest of the ingredients make a nice sauce. I substituted yellow split peas for the lentils (as another reviewer suggested, I added extra), and added cumin seeds, some coriander seeds, and a dried chili pepper to the mustard seeds. Healthful and tasty.
A good, tasty recipe. Most of the prep is cutting up the beans. We used 8 oz. frozen green beans and 4 T. lentils, and we added onion, garlic, fenugreek, and a little curry powder. Something in it was too bitter for us, so we'll try it without the fenugreek next time.