Green Beans with Chana Daal Palya/Sabji

I have learnt this palya from my Mother-in-Law who cooks amazing food as her main ingredient is love. She usually adds different peas or beans like black-eye or shelled beans of broad, round or curved green beans. Here I will use chana daal instead of the above.

INGREDIENTS:

• 3 cups diced green beans
• ~ 3 to 4 tbsp chana daal – wash and soak in hot water for 15 min
• 4 to 5 Thai green chilies – slit in halves
• 3 to 4 curry leaves – julienne cut
• fresh blend of 1/2″ ginger and 1/4″ turmeric – use small food processor
• 1/4 cup fresh grated coconut or frozen
• 1/2 lemon – juice
• 3 tbsp cilantro – mince
• ~ 4 tbsp water

Seasoning:

• 2 tbsp olive oil
• 1/2 tsp mustard seeds
• 1 tsp urad daal
• 1/3 tsp asafoetida powder
• 1/4 tsp turmeric powder
• ~ 1 1/4 tsp salt or to taste
• 2 tsp palya powder (optional – should be added after the beans are cooked)

PREPARATION:

• Temper mustard and urad, then add asafoetida, green chilies, curry leaves and fresh blend for ~ a min.
• Reduce heat and add soaked chana daal.
• Saute for ~ 3 min before adding the green beans.
• Add water and turmeric – stir and cook for ~ 12 min on medium.
• Add salt after 6 min of cooking.
• Cross cover the lid and stir in between to retain the green color of the beans.
• When the beans are soft and tender add coconut and lemon juice – stir.
• Turn of heat and garnish with cilantro.
• Enjoy with flat bread or rice.

*Note:

• Sprinkle coconut to individual serving for those who like it rather than adding it in the whole dish!

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