Beans & Roasted Chana Dal Stir Fry (Beans with roasted Bengal Gram)

          This is a simple and an easy homemade style beans curry, sauteed along with some roasted chana dal. The combination works extremely well. This is one healthy side dish that can be done in no time. It requires minimum of effort and serves as a perfect side dish with either rice or chapattis. 

          You can also replace the chana dal with fried moong dal and dish out a new version. I added some sambar powder for a South Indian flavour, but you may substitute it for garam masala too if preferred. Made into a roll, they can be a great lunch box meal too or a quick meal on the go. So check out the step by step pictorial recipe to prepare it.

• 300 gms. beans, cut into small pieces
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/4 tsp. fenugreek seeds
• 1 tsp. split urad dal (black gram lentil)
• 1 tsp. raw rice
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, chopped
• 2 green chilies, chopped
• 1-2 sprigs curry leaves
• salt to taste
• 1/2 tsp. turmeric powder
• 1/4 cup roasted chana dal
• 1 tsp. sambar / rasam powder
• 1 tsp. lime juice 
• 1/2 tsp. red chili flakes
• 1/2 cup fresh coriander leaves, chopped
• 1 tsp. fresh grated coconut and sliced fresh red chilies to garnish (opt)

          Steam / boil the beans till they turn soft and keep aside. Heat oil in a pan and temper with the mustard seeds. 

          After it stops spluttering, add the fenugreek seeds, urad dal and rice. Sauté till the dal changes colour.

          Add the onion, ginger, garlic, green chilies and curry leaves. Fry on a medium flame till light brown. 

          Now add the steamed beans, salt, turmeric powder and roasted chana dal. Mix everything well and continue to sauté for 1-2 minutes.

          When done, add the coriander leaves, sambar powder, lime juice and red chili flakes. Give it a toss and switch off the flame.

          Keep it covered for 2-3 minutes. Garnish with coconut and fresh red chilies and serve as a side dish with either rice or chapattis. 




Note - 
1.  If you are using normal chana dal, remember to first soak it for an hour,  half boil it and then use as required. Same goes with the moong dal too. 

                Heat oil & temper with mustard seeds. Then add fenugreek seeds, urad dal 
                and rice. Sauté till dal changes colour.

                   Add onion, ginger, garlic, green chilies & curry leaves. Fry on a medium
                   flame till light brown. 

                   Add steamed beans, salt, turmeric powder & fried chana dal. Mix well &
                   sauté for 1-2 minutes.

                   Add coriander leaves, sambar powder, lime juice & red chili flakes. Give it
                   a toss & switch off the flame.

Garnish with coconut & fresh red chilies & serve as a side dish with either 

                    rice or chapattis.