South indian green bean, lentil and mung bean dill curry
- Number of Servings: 4
Ingredients
Palya: 5 tablespoons dried whole mung beans, rinsed 5 tablespoons toor dal, rinsed 5 cups water 8 oz green beans, trimmed and chopped 1 bunch fresh dill, finely chopped sea salt to tasteTempering: 1 tablespoons sesame oil 1 teaspoon black mustard seeds 3 dried red chilies, broken into pieces 1/2 teaspoon ground cumin 1/2 teaspoon turmeric 1/4 teaspoon cayenne 1/4 - 1/2 teaspoon asafoetida generous handful dried curry leaves 1 tablespoons grated coconut
Instructions:
In a large saucepan, add the water, mung beans and toor dal. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are softened, about 20 - 30 minutes.
Now add the green beans, dill and sea salt. Stir and continue to cook for another 5 minutes or so, taking care not to overcook the green beans. They should still have a bit of crunch to them.
Drain the beans, set aside, and reserve the cooking water. The cooking water can be used as a broth in other dishes.
For the tempering, heat the oil in the same pan over medium heat. When hot, add the mustard seeds. Stir and fry until they begin to turn grey and splutter and pop. Now add the chilies, cumin, turmeric, cayenne, asafoetida, curry leaves and coconut. Stir for another minute and then add the cooked beans and vegetables. Stir and fry for another few minutes and serve hot.
Serving Size: 4
In a large saucepan, add the water, mung beans and toor dal. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are softened, about 20 - 30 minutes.
Now add the green beans, dill and sea salt. Stir and continue to cook for another 5 minutes or so, taking care not to overcook the green beans. They should still have a bit of crunch to them.
Drain the beans, set aside, and reserve the cooking water. The cooking water can be used as a broth in other dishes.
For the tempering, heat the oil in the same pan over medium heat. When hot, add the mustard seeds. Stir and fry until they begin to turn grey and splutter and pop. Now add the chilies, cumin, turmeric, cayenne, asafoetida, curry leaves and coconut. Stir for another minute and then add the cooked beans and vegetables. Stir and fry for another few minutes and serve hot.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 222.2
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 12.5 g
- Protein: 11.6 g
Member Reviews