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PrintMASALA BEANS PORIYAL
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Spice Paste: Fry the Bengal gram dal, black gram dal, coriander seeds, red chillies and asafoetida in oil.
- Add the coconut and tamarind and grind to a thick paste. Use very little water. Mix in the salt. Set aside.
- In a frying pan, add the beans, salt, a little water and cook on low heat till the beans are tender. Remove the beans from the pan and set aside.
- In the same pan heat the oil and add all the ingredients for tempering.
- When the mustard seeds splutter, add the spice paste. Cook on low heat for 5 minutes till the mixture is dry and crisp.
- Add the beans and cook for another 2 minutes till the spices blend well with the beans.
- Serve hot with rice.
INGREDIENTS
- 500 grams French beans, chopped fine
- Salt to taste
Spice Paste
- 75 grams grated fresh coconut
- 1 tablespoon black gram dhal
- 2 tablespoon coriander seeds
- 2 teaspoon Cooking oil
- 3 tablespoon Bengal gram dhal
- 4 dry red chillies
- ½ teaspoon asafoetida powder
- A marble-sized tamarind ball
- Salt to taste
Tempering
- 1 teaspoon Bengal gram dal
- 1 teaspoon black gram dal
- 1 dry red chilli, halved
- ½ teaspoon asafetida powder
- 1 teaspoon cumin seeds
- 1 tablespoon Cooking oil
- 1 teaspoon mustard seeds
- A few curry leaves
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