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Thursday, 30 April 2015

Beans & Chana Dal Stir Fry (Beans & Bengal Gram lentil - South Indian Style)

          A great combination of Beans with Chana Dal makes for a perfect side dish for either chapattis or rice. Prepared dry, I added some sambar powder for a bit of a South Indian flavour. The end result was this simple and an easy stir fry.

          It can be rolled in tortillas / parathas with some sliced onion thrown in for a quick on the go meal. I boiled the beans and the chana dal in an open pan so that the dal does not turn out too mushy. Both should be al dente. Finish it off with a dash of lime for a tangy taste. So check for a step by step guide with pictures to prepare it.

  • 2 cups Beans, chopped 
  • 1/2 cup chana dal, soaked for 30 minutes
  • 1 onion, chopped
  • 1" ginger, finely sliced
  • 1 tsp. garlic, finely sliced
  • 1 sprig curry leaves
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 whole dry red chili, broken
  • 1 tsp. urad dal (split black gram)
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. sambar powder
  • 1 tsp. red chili powder
  • juice of 1/2 lime or to taste
  • 1 tbsp. coriander leaves to garnish

          Boil the beans and chana dal in enough water till soft. You can also pressure cook for 1 whistle. Drain and preserve the liquid for later use.

          Heat oil in a pan and temper with the red chily and mustard seeds. After it stops crackling, add the urad dal and saute till light brown.

          Now add the onion, ginger, garlic and curry leaves. Saute till light brown in colour. Then add the boiled dal and beans, followed by all the powdered spices.

          Saute for 2 minutes on low flame. When done, add the lime juice and serve, garnished with coriander leaves.

                          Heat oil in a pan and temper with mustard seeds and 1 dry red chily.

                        Add the urad dal, followed by onion, ginger, garlic and curry leaves.

                               Add the boiled beans and dal, followed by........

                               all the powdered spices.

                               Saute for 2 minutes on low flame. Add lime juice and mix well.

                               Serve, garnished with coriander leaves.

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