Dry Curried BeansAlan Richardson
Beans Poriyal
Cooks' Note:
Ā· Beans may be made 6 hours ahead and chilled, covered. Undercook slightly so beans retain color when reheated.
Recipe information
Total Time
1 1/4 hr
Yield
Serves 6
Ingredients
1/2 cup desiccated coconut or 3/4 cup finely grated fresh coconut
2 teaspoons vegetable oil
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons picked-over split skinned urad dal*
1 1/2 teaspoons picked-over split skinned chana dal*
1/2 teaspoon asafetida powder
1 fresh hot red chile such as serrano or Thai, halved lengthwise
4 fresh curry leaves
1 1/2 pounds green beans, trimmed and cut into 1/4-inch pieces
1/2 cup water
Preparation
Step 1
If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.
Step 2
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 to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut.
Step 3
- Dals are dried legumes.
