Feb 13, 2013

Moong dal Beans Poriyal

This recipe is another version of beans poriyal. It is a South Indian delicacy served as side dish or accompaniments with rice and dal.


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


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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