The South Indian styled long beans is a great accompaniment with lentil soup and white rice. It is delicious, easy to prepare and is a simplistic affair. This is the short story of the long beans.
- Long beans/Yardlong beans – chopped, 2 cups
- Mustard seeds – 1/2 tsp
- Hing – a pinch (optional)
- Whole red chilli – 2 (you can substitute it with split green chillies)
- Toor dal (yellow lentils) – 3 tsp
- Salt – to taste
- Oil – 1 tbsp
- Coconut (freshly shredded/frozen) – 2 tbsp
- Water – 1/2 cup
- Cut the long green beans into small pieces. Wash them and steam in a large skillet using 1/2 cup water and a generous pinch of salt. Steam for around 10 minutes or till the beans are cooked yet tender. Drain and keep aside in a plate.
- In the same skillet, heat oil. Put mustard seeds and let splutter. Put toor dal and keep stirring till it turns brown, for a minute. Add red chillies (additionally, put red chilli flakes if you want it spicy).
- Put beans and stir around. Add salt but keep in mind you’ve already added it before while steaming so you might want to go easy this time. Cover and let it cook on low heat for 10 minutes.
- Add coconut in the last 2 minutes of your cooking.
- Behind every crunch is the authentic taste of South India. Try it, you might love it.
Yield – 3 – 4 servings
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