Masala Beans Poriyal Recipe

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French Beans – 1/2 kg, chopped fine
Salt to taste

Spice Paste:
Oil – 2 tsp
Bengal Gram Dal – 3 tblsp
Black Gram Dal – 1 tblsp
Coriander Seeds – 2 tblsp
Dry Red Chillies – 4
Asafoetida Powder – 1/2 tsp
Fresh Coconut – 4 tblsp, grated
Tamarind – marble sized ball
Salt to taste

For Tempering:
Mustard Seeds – 1 tsp
Bengal Gram Dal – 1 tsp
Black Gram Dal – 1 tsp
Dry Red Chilli – 1, halved
Asafoetida Powder – 1/2 tsp
Cumin Seeds – 1 tsp
Curry Leaves – few

1. To make the spice paste, fry in 2 tsp oil the bengal gram dal, black gram dal, coriander seeds, red chillies and asafoetida. Add the coconut and tamarind and grind to a thick paste. Use very little water. Mix in the salt and set aside.
2. In a frying pan, add the beans, salt, a little water and cook on low heat till the beans are tender. Remove the beans from the pan and set aside.
3. In the same pan, heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the spice paste.
4. Cook on low heat for 5-7 minutes till the mixture is dry and crisp.
5. Add the beans and cook for another 2-3 minutes till the spices blend with the beans.
6. Serve hot with rice.

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