Recipe for Green Beans Cooked With Split Peas


2 teaspoon split peas or moong dal
10 oz green beans
3 tablespoon oil
1/8 teaspoon asafetida
1/2 teaspoon black mustard seeds
1/4 teaspoon cumin seeds, whole
8 each curry leaves
1 each green chile, chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon turmeric
1/4 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 cup coconut, grated
2 tablespoon cilantro, chopped


Pick over the dal & wash. Drain & put in a small bowl. Add enough water to cover by an inch. Let soak for 30 minutes to 1 hour. Drain.

Trim the beans & cut into 1/4" rounds. Put on some water to boil.

Heat oil in a large skillet & when hot add asafetida, quickly follwed by mustard & cumin seeds. Add curry leaves. Stir once & add drained dal. Stir until the dal is lightly browned. Add green beans, chiles, salt, sugar, turmeric, cumin, coriander & stir for 1 minute. Reduce heat to low. Put second pan over over top of the first one & half fill it with boiling water. Cook for about 10 minutes or until the beans are done. Add coconut & cilantro.

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