Beans, Curry, Poriyal, Side dish, Vegetable
Beans – 1 lbCut into tiny pieces
CoconutGrated – 4 tbsp
Moong dal/payatham paruppu – 3 tbsp
Mustard – 1 tsp
Urad dal/ullutham paruppu – 1 tsp
Red chilies – 2 or 3
Curry leaves – few
Asafetida – ¼ tsp
Salt – to taste
Oil – 1 tsp
Clean the beans and cut into tiny pieces. In a pot, add the beans, moong dal and add enough water to cover it and let it come to boil.
Let the beans and the moong dal cook ¾ th ways and at this point generously add salt to the boiling water. Make sure that you add the salt only after the beans is cooked 3/4th. Otherwise, you will end up with uncooked beans. Also make sure that you don’t let it cook all the way because then we would end up with mushy beans and dal.
Once you add the salt, let it boil for couple of minutes so the beans and the dal absorb the salt. Drain it in a colander.
In the same pot, add the oil. Once the oil is heated add the seasonings (mustard seeds, urad dal, red chilies, asafetida and the curry leaves. Once they splutter, add the drained beans and mix it well.
Add the sugar and let it cook for 3-4 mins or until all the water evaporates and the beans look dry. Now add the grated coconut and mix it well.
Take it off the flame and serve with rice and sambhar or rasam. I personally love it with curd rice too:).