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