Green beans cooked with split peas

4 servings

Ingredients

Quantity Ingredient
2 teaspoons Split peas or moong dal
10 ounces Green beans
3 tablespoons Oil
⅛ teaspoon Asafetida
½ teaspoon Black mustard seeds
¼ teaspoon Cumin seeds, whole
8 eaches Curry leaves
1 each Green chile, chopped
½ teaspoon Salt
½ teaspoon Sugar
⅛ teaspoon Turmeric
¼ teaspoon Cumin, ground
1 teaspoon Coriander, ground
½ cup Coconut, grated
2 tablespoons Cilantro, chopped

Directions

Pick over the dal & wash. Drain & put in a small bowl. Add enough water to cover by an inch. Let soak for 30 minutes to 1 hour. Drain.

Trim the beans & cut into ¼" rounds. Put on some water to boil.

Heat oil in a large skillet & when hot add asafetida, quickly follwed by mustard & cumin seeds. Add curry leaves. Stir once & add drained dal. Stir until the dal is lightly browned. Add green beans, chiles, salt, sugar, turmeric, cumin, coriander & stir for 1 minute. Reduce heat to low. Put second pan over over top of the first one & half fill it with boiling water. Cook for about 10 minutes or until the beans are done. Add coconut & cilantro.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 04-05-95

Related recipes