Green bean poriyal
A gluten-free, dairy-free, and vegan Green Bean Poriyal recipe that covers 4% of your daily vitamin and mineral requirements. This side dish is ideal for a healthy diet and perfect for serving during a cozy family dinner.
Ingredients
asafoetida
0.5 tsps
brown mustard seeds
1 tsp
chana dal
1 tsp
coconut oil
2 tsps
cumin seeds
1 tsp
curry leaves
1 small handful
dry red whole chilies
1
sea salt
0.5 tsps
tamarind pulp
2 Tbsps
unsweetened shredded coconut
4 Tbsps
skinned black gram
1 tsp
Method
- Soak the tamarind pulp in 2/3 cup boiling water for 40 minutes. Strain the tamarind into a small bowl, pressing down on the pulp to squeeze as much liquid as you can. Set the drained tamarind liquid aside.In a large frying pan or wok, heat the oil over medium heat until hot.
- Add the mustard seeds and cumin seeds to the pan and cook for a few minutes. Now add the urad and toor or chana dals, chilli, asafetida and curry leaves. Fry for another few minutes until the mustard seeds turn grey and begin to splutter and pop.Now add the green beans, about 3 tablespoons of the tamarind water, and salt. Reduce the heat to medium-low and cover. Cook until the beans are tender, about 5 to 7 minutes. Stir in the coconut and cook for another few minutes.
- Remove from heat and taste for seasoning.
- Serve warm alongside some fresh cooked white rice and your favorite dal dishes.
Nutrition:
Carbs
6 g
Fat
4 g
Protein
1 g
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