Kalpana’s dry green bean curry with coconut.
YIELD: 4 servings
TOTAL PREP TIME: 15 minutes
TOTAL COOKING TIME: 10 to 15 minutes
INGREDIENTS
- 1 teaspoon urad dal (split skinned black lentils)
- 1 teaspoon channa dal (split skinned chickpeas)
- 1 to 2 tablespoons (15 to 28 ml) olive oil
- 1 teaspoon mustard seeds
- Pinch of asafoetida (optional)
- 12 curry leaves, fresh or dried, torn in half
- 1/2 teaspoon turmeric
- 1/2 green chile, seeded and minced
- 2 pounds (910 g) green string beans, cut small
- 1/2 teaspoon salt, or to taste
- 1/4 cup (60 ml) water
- 3 to 4 tablespoons (16 to 21 g) finely shredded dried coconut
- 1/4 cup (4 g) chopped fresh cilantro
INSTRUCTIONS
- Rinse and soak the urad dal and channa dal in a bowl with water to cover for at least 5 minutes. Drain.
- Heat the oil in a large sauté pan over medium heat. Add the mustard seeds, asafoetida, curry leaves, and dals and sauté until the dals turn a light brown.
- Add the turmeric, chile, green beans, salt, and water and cook, covered, over medium-low heat.
- Stir every few minutes and add more water, if needed. Cook until the green beans are tender but not mushy.
- Mix in the coconut and cilantro.
PER 1/2-CUP (115 G) SERVING:
- 122.4 calories; 11.1 g total fat; 3.4 g saturated fat; 1.5 g protein; 7.1 g carbohydrate; 2.0 g dietary fiber; 0 mg cholesterol.
