Best Masala Beans Poriyal Recipes

Masala Beans Poriyal image

Provided by hisfavoritemavis

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

1 lb green beans, finely chopped
salt
2 teaspoons oil
3 tablespoons bengal gram dal (yellow split peas, chana dal)
2 tablespoons coriander seeds
4 dried red chilies
1/2 teaspoon asafoetida powder
4 tablespoons grated fresh coconut or 5 1/2 tablespoons dried flaked coconut
1/2 teaspoon tamarind pulp
salt
1 tablespoon oil
1 teaspoon brown mustard seeds
1 teaspoon bengal gram dal (washed urad dal)
1 dried red chili
3 garlic cloves, minced
1 teaspoon cumin seed
3 curry leaves

Steps:

Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.
To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.
Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.
When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.
Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.
Serve with hot rice.

Nutrition Facts : Calories 173.2, Fat 9, SaturatedFat 2.5, Sodium 16.4, Carbohydrate 21.8, Fiber 7.9, Sugar 6, Protein 5.7

Green Bean Poriyal image

Provided by Maneet Chauhan

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
8 fresh curry leaves
1/2 cup salted roasted peanuts, lightly crushed
1/4 cup roasted chana dal
1 pound green beans, trimmed and cut on the bias into 2-inch pieces
Juice of 2 limes
1 jalapeno or other green chile pepper, finely chopped with seeds
2 tablespoons chopped fresh cilantro
Kosher salt
1/2 cup frozen grated coconut

Steps:

Heat the vegetable oil in a large saucepan over medium-high heat. Add the mustard seeds, curry leaves, peanuts and chana dal; when the mustard seeds start to crackle and toast, add the green beans and saute until they are almost tender and bright green, about 4 minutes.
Add the lime juice, jalapeno, cilantro and a pinch of salt; cook 1 more minute. Add the coconut and stir until warmed through. Discard the curry leaves. Taste and adjust the seasoning with salt. Serve hot or refrigerate and serve cold.