This recipe is another version of beans poriyal. It is a
South Indian delicacy served as side dish or accompaniments with rice and dal.
Ingredients
½ kg Beans,
chopped into 1 cm
1 cup Moong
dal
4 Green
Chilies
½ inch
Ginger
½ tsp
Mustard seeds
½ tsp Cumin
seeds
Pinch of Asafoetida
or Hing
1/4th
tsp of turmeric powder
1/4th
cup Grated Coconut or Desiccated coconut
1 string of
Curry leaves
Small bunch
of Cilantro, chopped
2 tsp oil
Salt
Procedure
Soak moong dal for 2-3 hours. Cook beans and moong dal along
with 3 cups of water in a pressure cooker up to one whistle. Drain excess water
(don’t throw away water. You can always use it for kneading dough,or can be used as vegetable stock in making
soups or cooking pilaf…)
Coarsely grind chili and ginger.
In a hot skillet, heat 2 tsp of oil, add mustard seeds and
cumin seeds. When the mustard seeds start to crackle add ground chili and
ginger paste, curry leaves, asafetida and turmeric powder. Sauté for a minute
in low heat
Add moong dal, beans, grated coconut, salt and cilantro. Mix
well. Cook for 2 minutes in medium high setting and turn of flame
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