Dry Curried Beans

Dry Curried Beans
Photo by Alan Richardson

Ingredients

  • 2 teaspoons vegetable oil
  • 1 ½ pounds green beans
  • 1 fresh hot red chile such as serrano or Thai
  • 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
  • + 4 more ingredients
    • 1 ½ teaspoons black mustard seeds
    • 1 ½ teaspoons picked-over split skinned urad dal
    • 4 fresh curry leaves
    • 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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