String Beans Curry

This recipe is very unique in that it uses a type of Indian lentils with String Beans. It is not really difficult, but requires just a little work. That’s all. But once it is prepared, when you taste it, you will know that the little effort was worth it! And it is healthy too!

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients:

Cilantro, Curry Leaves, Hing, Mustard Seeds, Red Chillies, Toor Dahl, Turmeric, Urad Dahl

String Beans Curry

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Serves	4
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Dietary	Diabetic, Gluten Free, Vegan, Vegetarian
Meal type	Side Dish
Misc	Pre-preparable, Serve Hot
Region	Indian

Ingredients

1 cup Toor Dahl (soaked in 4 cups of water for at least 1 hour)
6 cups String Beans (Fresh, ends trimmed and cut into small pieces.)
4 - 6 tablespoons Cooking Oil
1 teaspoon Mustard Seeds
2 - 4 Red Chillies (soaked in water along with toor dahl)
1 teaspoon Urad Dahl
1 teaspoon Turmeric Powder
2 teaspoons Salt

Optional

1 teaspoon Asafoetida (Hing)
6 - 8 leaves Curry Leaves
1/8 cup Cilantro (finely chopped)

Note

Options:
1) If fresh string beans are not available, you can use a large bag of frozen whole cut or french cut green beans.
2) You can increase salt and chillies, if you like.

Directions

Step 1
Drain toor dahl. Place toor dahl and red chillies in a deep bowl. Run a hand blender and pulse once or twice, so that the ingredients get broken into one two pieces. Do not blend or grind. If hand blender is not available, place ingredients in a blender and pulse a couple of times. Stir with a spatula each time. Do this until most of the toor dahl is broken into two pieces.
Step 2
Add the cut string beans to a sauce pan. Add water until the string beans are immersed in the water. Add 1 teaspoon salt and turmeric. Cook for 5 minutes or until the beans are cooked but firm. Do not overcook. Drain.
Step 3
Place a medium fry pan on medium heat. Add 4 tablespoons of oil. When oil is heated, add mustard seeds and urad dahl.
Step 4
When mustard seeds crackle rapidly, add the toor dahl mixture to the pan. Add 1/2 teaspoon salt.
Step 5
Mix well. Cover it and steam cook for a couple of minutes, but open and stir every minute. Uncover and stir fry with a flat spatula until toor dahl looks slightly fried or looks golden brown. Add hing and curry leaves. Mix well.
Step 6
Add the cooked and drained string beans to the pan.
Step 7
Mix and stir fry the ingredients for 2 minutes. Add the chopped cilantro and mix. The curry is ready.
Step 8
Serve hot as a side dish.