Masala Beans Poriyal Recipes
MASALA BEANS PORIYAL
This is a recipe that is better for people who are already familiar with Indian cooking and already have a stockpile of spices. But if you want to try it anyways and see just how yummy Indian food can be - then I'm not going to stop you.
Provided by hisfavoritemavis
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.
- To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.
- Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.
- When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.
- Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.
- Serve with hot rice.
Nutrition Facts : Calories 173.2, Fat 9, SaturatedFat 2.5, Sodium 16.4, Carbohydrate 21.8, Fiber 7.9, Sugar 6, Protein 5.7
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- Discard soaking water and pour 1 cup fresh water into a pressure cooker and bring to a boil over medium heat. Slide in the beans and ½ teaspoon of salt, seal lid, and bring back to a boil. Continue cooking about 15 – 20 minutes. Open once cool. Drain in a colander and set aside.
- Add oil to a large kadhai or wok over high heat. When the oil is hot but not yet smoking, slide in the onions and sauté for about 2-3 minutes. Follow by adding the ginger, garlic, turmeric, and chilli powder. Stir once and add tomato puree and ¼ teaspoon of salt. Continue to cook, reducing heat to low, stirring and scraping to ensure that nothing sticks to the bottom.
- When the oil separates from the masala, add the drained beans to incorporate. Stir for about 2 minutes, scraping the bottom of the kadhai.
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- Make the Spice Paste: Heat 2tsp oil in a pan and add chana dal, urad dal, coriander seeds, dry red chilies, asafoetida and fry till they are fragrant and turn lightly golden. Let the mixture cool and grind into a paste along with coconut and tamarind.
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- Next add the cooked green beans and salt. Mix well, cover and cook for about 4~5 minutes for the flavors to meld. Serve hot with rice.
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