Beans & Chana Dal Stir Fry

Name: Beans & Chana Dal Stir Fry
Cuisine: Indian
Ingredients: 500 gms beans, Chopped finely; 1/2 cup chana dal (Bengal gram lentil), soaked overnight; 2 onions, chopped; 1 tsp. ginger, finely chopped; 2 green chilies, chopped; 2 tbsp. oil; 1/2 tsp. cumin seeds; 1/2 tsp. mustard seeds; 1 whole dry chilli; pinch asafoetida; to taste salt; 1/2 tsp. turmeric powder; 1 tsp. coriander-cumin powder; 1/2 tsp. garam masala powder; 1 tsp. lemon juice; 1 tsp. coriander leaves, chopped; 1 tsp. fresh grated coconut (opt)

Bethica Das @kitchen_flavours

Sharjah (UAE)

#HealthyResolutions - This is my version of a healthy side dish. I came up with this idea when I had to make a dry side dish to be eaten with chapati. As I had only a small amount of beans left over in the fridge, I added boiled chana dal to increase the quantity. The end result was delicious. You can dish out a south Indian version too, by tempering with mustard seeds, urad dal, curry leaves and a pinch of asafoetida and finishing off with a sprinkle of sambar/rasam powder.

Bethica Das @kitchen_flavours

Saved

Ingredients

500 gmsbeans, Chopped finely
1/2 cupchana dal (Bengal gram lentil), soaked overnight
2onions, chopped
1 tsp.ginger, finely chopped
2green chilies, chopped
2 tbsp.oil
1/2 tsp.cumin seeds
1/2 tsp.mustard seeds
1whole dry chilli
pinchasafoetida
to tastesalt
1/2 tsp.turmeric powder
1 tsp.coriander-cumin powder
1/2 tsp.garam masala powder
1 tsp.lemon juice
1 tsp.coriander leaves, chopped
1 tsp.fresh grated coconut (opt)

Saved

Steps

1

Boil the chana dal till soft but not mushy. Keep aside. Heat oil and temper with cumin seeds, mustard seeds, red chilli and asafoetida. After it stops spluttering add the onion, ginger and green chillies.
2

Saute till light brown. Now add the beans and salt and cook, covered on a low flame. Sprinkle water and stir at intervals.
3

When almost done, add the boiled chana dal, all the dry spices and lemon juice. Stir well to combine. Serve, garnished with coriander leaves and coconut.