Serves 4 as a main dish and 6 as a side dish
In our marriage, T prefers sabjzis and I am happy to have bowls of dhal to eat with rotis or rice. He is not a fussy eater but it has taken a lot of prodding on his part for me to start eating more than the few veggies (read potatoes,, spinach, fenugreek, cauliflower and peas) I have eaten since childhood. When he ate this green beans sabzi at a friend’s house he asked me to get the recipe. Of course I had to tweak it a little by adding some split moong dal* and the result made us both happy.
Ingredients:
1/4 cup split moong dal
1 lbs frozen French cut green beans or 2 cups of fresh green beans, cleaned and chopped
1 tsp black mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp asafetida powder (hing)
1 tsp red chili powder
1 tsp Everest sabzi masala
Salt to taste
Method:
Wash the moon dal three times and soak it in double the amount of water for half an hour. The dal should plump up a little. Discard the water and keep aside.
Heat a tablespoon of oil in a karahi and add mustard seeds. As they start to pop lower the heat and add cumin seeds, turmeric, asafetida and red chili. Roast it for a few seconds before adding the moong dal. The dal will start to plump up in the oil. Add some salt and roast for about five minutes before adding the green beans. Add the sabzi masala and salt. Mix the dal and beans together, cover with a lid and cook for 15 minutes before turning off the heat. Serve with rotis and curry.
*Note: The amount of moong dal can be cut in half or a few tablespoons if you prefer the beans over the dal.
I am sending this off to Susan's brainchild MLLA – 15 being hosted by Sia of Monsoon Spice and to Vikki’s Side dish with chappati event.
In our marriage, T prefers sabjzis and I am happy to have bowls of dhal to eat with rotis or rice. He is not a fussy eater but it has taken a lot of prodding on his part for me to start eating more than the few veggies (read potatoes,, spinach, fenugreek, cauliflower and peas) I have eaten since childhood. When he ate this green beans sabzi at a friend’s house he asked me to get the recipe. Of course I had to tweak it a little by adding some split moong dal* and the result made us both happy.
Ingredients:1/4 cup split moong dal
1 lbs frozen French cut green beans or 2 cups of fresh green beans, cleaned and chopped
1 tsp black mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp asafetida powder (hing)
1 tsp red chili powder
1 tsp Everest sabzi masala
Salt to taste
Method:Wash the moon dal three times and soak it in double the amount of water for half an hour. The dal should plump up a little. Discard the water and keep aside.
Heat a tablespoon of oil in a karahi and add mustard seeds. As they start to pop lower the heat and add cumin seeds, turmeric, asafetida and red chili. Roast it for a few seconds before adding the moong dal. The dal will start to plump up in the oil. Add some salt and roast for about five minutes before adding the green beans. Add the sabzi masala and salt. Mix the dal and beans together, cover with a lid and cook for 15 minutes before turning off the heat. Serve with rotis and curry.
*Note: The amount of moong dal can be cut in half or a few tablespoons if you prefer the beans over the dal.
I am sending this off to Susan's brainchild MLLA – 15 being hosted by Sia of Monsoon Spice and to Vikki’s Side dish with chappati event.
Beans and moong wat a delicious pair,just love this sort of simple stir fries..
ReplyDeletethe dal n subzi combo is so healthy n i can have it any time of the day.....i make it a bit differently but your version looks better with the dal grains scattered beautifully........
ReplyDeleteA new combo! i was planning to make some green beans stir fry but this sounds more healthier :)
ReplyDeleteHealthy combo. We too make this though moongdal is added at the end and just sauted for a couple of minutes. Sometimes I add toordal (cooked but not mushy).
ReplyDeleteneat...thou i hate beans, must say...this dish looks green and welcoming to me, for a change.
ReplyDeleteSee u have many blogs here, will take the time to browse around :)
Nice combo !
ReplyDeleteVery nice and unique recipe. It looks delicious and yummy. I will try it out.
ReplyDeleteWow....that's an delightful and delectable combo....looks yum....
ReplyDeleteNice one! Good to have u land on my blog :)
ReplyDeleteoooh this is a great combination! I just *have* to try it!
ReplyDeleteReminds me of a sabzi that a friend used to make with Lauki and chana daal. The method is exactly the same and very yummy. This one with the beans is nicer, I think, because lot of folks don't like Lauki very much.
i tired this recipe and it turned out really good. yummy.............
ReplyDeleteI loved it too..... I did not have the Everest Sabzi Masala. So I skipped it and it still turned out good.
ReplyDelete