Curry Beans

I find French beans a little boring, unless it is added in small quantities in dishes like upma or Chinese style cooking. A lone dish of French beans is really not my top favourite. So, I rarely make dishes such as beans thoran or usili. I dislike cluster beans completely. So, I was relieved when, on my trip to Varanasi/Allahabad/Gaya, I was told to forsake this vegetable for life. But I do love long beans in any form and am always regretful that it is only available during the monsoons. But my particular likes and dislikes cannot dictate the recipes in my blog. I am therefore delighted to present a dish where you can use any of these beans – or a combination of them. For all those fans of cluster beans or French beans (or even long beans), go ahead and give this recipe a try. I promise that you won’t be disappointed.

Curry Beans

2 cups beans, chopped (French beans, cluster beans or long beans or a combination)
2 1/2 tbsp split green gram (moong dal, paasi parupu)
1/2 tsp ginger, crushed
1 large tomato, chopped
1 sprig coriander leaves, chopped
A pinch of turmeric powder (haldi, manjal podi)
3/4 tsp red chili powder
1 sprig curry leaves
1/2 tsp cumin seeds (sabut jeera, jeeragam)
1/2 tsp mustard seeds (sarson, kadugu)
A pinch of asafoetida (hing, perunkayam)
Salt to taste
Rinse and soak the green gram for about 30 minutes
Drain and set aside
Steam the beans for about 15 minutes or till tender, but crunchy
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add cumin seeds, curry leaves and asafoetida
Sauté for a few seconds
Then add tomato, salt and turmeric powder
Cook till the tomato becomes mushy
Add the green gram, beans and chili powder
Adjust salt
Cook for about 3 minutes
Cover and cook for about 2-3 minutes more till all the ingredients a well blended and the green gram is cooked
Remove from flame and garnish with chopped coriander leaves
Serve hot with steamed red/brown rice or Indian flat breads

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