A simple homemade beans curry cooked with split moong dal. I added sambar powder to give a South Indian flavour. Best had as a side dish with chapatti. Made into a roll, they can be a great lunch box meal.
- 400 gms. Beans, chopped
- 1/2 cup split moong dal, lightly roasted
- 2 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 sprig curry leaves
- pinch of asafoetida (hing)
- 1 tsp. urad dal (split black gram)
- 1 tbsp. chana dal (Bengal gram)
- 2 whole dry chiilies, broken
- 1 large onion, chopped
- 1 tsp. garlic, chopped
- 1 tomato, chopped
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. sambar powder
- 1 tbsp. lime juice
- 1 tsp. coriander leaves, chopped
Boil the chopped beans and the roasted moong dal in water till the beans are soft. Keep aside. Heat oil in a pan and temper with the red chilies and mustard seeds. Allow it to splutter.
Add the asafoetida, curry leaves, urad dal and chana dal. Saute till the dals changes colour. Add the onion and garlic and saute till light brown. Add the toamtoes now and fry till well blended.
Add the boiled beans-moong dal, salt, turmeric powder and sambar powder and saute for 2-3 minutes on low flame. When done, add the lime juice and mix well. Serve, garnished with coriander leaves.