Prep 30 mins
Cook 30 mins
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.
- 1 lb green beans, finely chopped
- 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
- 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
- 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.