Masala Beans Poriyal

Name: Masala Beans Poriyal
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 lb green beans; salt; 2 tsp oil; 3 tbsp bengal gram dal; 2 tbsp coriander seeds; 4 dried red chilies; 0.5 tsp asafoetida powder; 4 tbsp grated fresh coconut; 0.5 tsp tamarind pulp; salt; 1 tbsp oil; 1 tsp brown mustard seeds; 1 tsp bengal gram dal; 1 dried red chili; 3 garlic cloves; 1 tsp cumin seed; 3 curry leaves

Lentils, green beans and red chilies cooked in a pan and spiced with coriander and asafoetida for a South Asian dish. It comes to the table with hot rice.

1 hr · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: medium

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.
3 min
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.
7 min
5
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.
3 min