Masala Beans Poriyal

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.