Tuesday, September 6, 2011

Beans channa dhal curry/Beans kadalai paruppu porial

   Fresh beans has 90% of B vitamins (like vitamins B6 and B2). When the beans is cooked with channa dhal and coconut, the taste is decadent!

Serves up to 4 people
Preparation time: 40 minutes


500 grams of beans
1/2 cup of channa dhal/ Bengal gram dhal
1 chopped onion 
1/2 tbsp of ginger paste

1/2 tsp of red chilly powder
1/2 tsp of sambhar powder 
1/4 tsp of cumin powder
1/4 tsp of turmeric
1/4 tsp of mustard
1/2 tsp of cumin seeds
pinch of asafoetida
6 curry leaves
1-2 tbsp of grated coconut
1 1/2 tbsp of oil
salt as required


1.Cut the beans in to small pieces. Cook the Bengal gram dhal separately. Heat oil in the pan and add the mustard, asafoetida, cumin seeds and curry leaves
2.As the cumin sputters, add onion and saute for a minute, then add ginger. Saute till the onion becomes translucent.
3.Add the beans to the pan and saute well for 5 minutes. Add the spices (turmeric, sambhar powder and chilly powder) and salt to the pan and close the lid. Add water and stir occasionally.
4.Once the beans are 80% done add the Bengal gram dhal, cumin powder and close the lid. Check if the beans is cooked. Add the coconut to the beans curry and saute well for 2 minutes. Serve with rice/ roti.

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