A new wave of vegetarian cooking!

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.


  • 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


  • 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)


  • 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.


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

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One thought on “Green Beans with Chana Daal Palya/Sabji

  1. What a well rounded dish, greens & lentils. Look forward to making this tonight!

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