Dry Curried Beans

Dry Curried Beans
Photo by Alan Richardson

Ingredients

  • 2 teaspoons vegetable oil
  • 1 ½ pounds green beans
  • ½ teaspoon asafetida powder
  • 1 ½ teaspoons picked-over split skinned chana dal
  • ½ cup desiccated coconut or 3/4 cup finely grated fresh coconut
  • ½ cup water
  • 1 ½ teaspoons black mustard seeds
  • + 4 more ingredients
    • 1 ½ teaspoons picked-over split skinned urad dal
    • 4 fresh curry leaves
    • 1 fresh hot red chile such as serrano or Thai
    • 1 ½ teaspoons cumin seeds

If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve. Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin ...

View full recipe at Epicurious

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