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Stir-Fried green beans with coconut

Stir-Fried green beans with coconut   Sample Image

3 tablespoons canola oil

2 teaspoons yellow split peas

1 tablespoon black mustard seeds

1 teaspoon hulled black gram beans (urad dal; optional)

3 whole dried red chiles

8 fresh or 12 frozen curry leaves, torn into pieces

1 teaspoon cumin seeds

1/8 teaspoon asafoetida (optional)

½ cup unsweetened shredded coconut

¾ pound green beans, both ends trimmed, beans, cut on an anle into 1 inch pieces

1 teaspoon salt or to taste

½ teaspoon saambhar powder or rasam powder (optional)

1 cup water

 

Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat.  Cook, stirring, until the split peas turn golden brown, 1 to 2 minutes.  (Cover if using mustard seeds – they pop and splatter – and cook until you hear them crackle.)

 

Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute.  (Stand back if using curry leaves; they spit when they hit the oil.)

 

Add the asafoetida, if using, and ¼ cup of the coconut and cook, stirring, 30 seconds.  Add the beans and salt and cook, stirring, 5 minutes.

 

Add the remaining ¼ cup coconut, the saambhar or rasam powder, if using, and the water.  Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes

 

Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes.  Taste for salt

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