Dry Curried Beans

Name: Dry Curried Beans
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

11 ingredients

5 steps

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

Directions

1

If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.
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.
3

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.
4

Stir in coconut.
5

Dals are dried legumes.