Masala Beans Poriyal is a homestyle dish that brings together crisp French beans with freshly ground spices and coconut. My grandmother taught me this recipe, and I’ve loved how it makes vegetables exciting. The combination of lentils, spices, and coconut creates layers of flavor that make this dish special.
About the Recipe
This recipe takes humble French beans and turns them into something extraordinary. The spice paste adds depth, while the tempering brings crunch and aroma. It’s perfect for busy weeknights but special enough for guests. If you’re new to Indian cooking, this dish is a great starting point.
Why You’ll Love This Recipe
– Ready in under 30 minutes
– Uses basic Indian pantry ingredients
– Perfect mix of spicy and savory flavors
– Great way to get kids to eat vegetables
– Stays fresh in the fridge for 2-3 days
– Works great for meal prep
– Can be made mild or spicy
Masala Beans Poriyal
Cooking Tips
– Cut beans into small, even pieces for quick cooking
– Dry roast the spices until fragrant but not burnt
– Use fresh coconut if possible, but frozen works too
– Don’t add too much water while grinding the paste
– Keep the heat low while tempering to avoid burning
Serving and Storing Suggestions
Serves 4-6 people as a side dish. Total prep and cooking time: 30 minutes. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave. Best served hot with steamed rice.
Similar Recipes
Nutrient Benefits
French beans are rich in fiber and vitamins A and C. The lentils add protein, while coconut provides healthy fats. Spices like cumin and coriander aid digestion. This dish is naturally vegan and gluten-free, making it perfect for various dietary needs.
Masala Beans Poriyal
Ingredients
- 1/2 kg French Beans (chopped fine)
- Salt to taste
Spice Paste:
- 2 tsp Oil
- 2 tbsp Bengal Gram Dal
- 1 tbsp Black Gram Dal
- 2 tbsp Coriander Seeds
- 4 Dry Red Chillies
- 1/2 tsp Asafoetida Powder
- 4 tbsp Fresh Coconut (grated)
- Tamarind (marble sized ball)
- Salt to taste
For Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Bengal Gram Dal
- 1 tsp Black Gram Dal
- 1 Dry Red Chilli (halved)
- 1/2 tsp Asafoetida Powder
- 1 tsp Cumin Seeds
- Curry Leaves (few)
Instructions
- 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.
- 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.
- In the same pan, heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add the spice paste.
- Cook on low heat for 5-7 minutes till the mixture is dry and crisp.
- Add the beans and cook for another 2-3 minutes till the spices blend with the beans.
- Serve hot with rice.
Sign up for our newsletter
Frequently Asked Questions
Can I use frozen green beans?
Yes. Thaw them completely and pat dry before cooking. They might be slightly softer than fresh beans but will still taste great.
What can I substitute for fresh coconut?
Frozen grated coconut works well. If using dried coconut, soak it in warm water for 10 minutes before grinding.
Is this recipe very spicy?
You can adjust the heat by changing the number of red chilies. Start with fewer chilies if you prefer mild food.
Can I make this ahead for parties?
Yes. Make it up to a day ahead and reheat gently before serving. Add a splash of water if needed while reheating.
