GREEN BEAN PORIYAL
These sautéed green beans with coconut is the ideal accompaniment to the richer, heavier curries I’m always posting. The fried urad and chana dals add a crunchy bite while the coconut gives it an extra refreshing edge. The best part is the beans steam right in the pan, so no blanching (or more importantly extra dishes) needed!
Servings: 4 Total Active Time: 30 min.
1. Heat up oil in a large skillet over medium flame. Add urad dal, chana dal, mustard seeds, and dried red chillies. Stir often
2. When the dals have turned golden, stir in the curry leaves and hing.
3. When the curry leaves have crisped (1-2 minutes), add the green beans and stir. Cook for 2-3 minutes, stirring often.
4. Reduce flame to low, add 2 tbsp water, and cover skillet with a lid. Let steam for about 5 minutes until the beans are bright green and tender.
5. Add the coconut, stir and turn off the heat. Serve hot or room temperature.
Green Bean Poriyal
Ingredients
- 1 pound fresh green beans
- 1 teaspoon mustard seed
- 1 1/2 teaspoon urad dal
- 1 teaspoon chana dal
- 2 dried red chillies
- 1 sprig of curry leaves
- pinch of hing
- 2 tablespoons freshly shredded coconut
- salt to taste
Instructions
- Heat up oil in a large skillet over medium flame. Add urad dal, chana dal, mustard seeds, and dried red chillies. Stir often
- When the dals have turned golden, stir in the curry leaves and hing.
- When the curry leaves have crisped (1-2 minutes), add the green beans and stir. Cook for 2-3 minutes, stirring often.
- Reduce flame to low, add 2 tbsp water, and cover skillet with a lid. Let steam for about 5 minutes until the beans are bright green and tender.
- Add the coconut, stir and turn off the heat. Serve hot or room temperature.