This dish may be used as a condiment or independently served with rice, chapati or poori. It strengthens the body, is easily digested and is suitable for all constitutions. Suitable to be used daily and throughout all seasons. For a variation of taste, lemon juice can be added at the end of preparation. This variation is recommended when eating with rice.
The chilli, commonly used in South Indian cooking, is Byaadagi chilli and is known for its deep red colour; it is relatively sweet and less spicy. If unsure about the level of spice of the chilli you are using, leave whole or cut in half.
The Byaadagi chilli, split bengal gram & urad dāl can be purchased at your local Indian store.
Green Bean Palya
4 cups/420g green beans
4 Tblsp peanut/melted coconut oil
1 tsp black mustard seeds
1 Tblsp split bengal gram (chickpea)
1 tsp split urad dāl (black gram)
1 tsp cumin seeds
2 medium, mild dried red chilies,chopped
⅛ tsp hingu powder (asafoetida)
½ tsp turmeric powder
20-25 fresh curry leaves
1½ cups/375ml water
5 Tblsp dried shredded coconut
1 tsp rock salt
2 tsp jaggery/sugar
½ cup chopped coriander leaves
Wash, top-tail and chop the green beans into small pieces. Set aside.
In a heavy bottom skillet, over a medium flame, heat 4 Tblsp oil and add 1 tsp mustard seeds; wait until they start to splatter and pop and then add 1 Tblsp bengal gram, 1 tsp urad dāl, 1 tsp cumin seeds, 2 chopped chillies, and ⅛ tsp asafoetida powder.
Fry until bengal gram and urad dāl have turned golden in colour then add ½ tsp turmeric powder and curry leaves.
Add to the skillet the chopped beans, 1½ cups water, 1 tsp salt and 2 tsp jaggery.
Stir to combine. Simmer rapidly on medium heat until the beans have softened – approximately 15 minutes.
Turn off the heat and stir in 5 Tblsp dried coconut and ½ cup chopped coriander leaves. Allow to sit for 5 minutes in order to cool slightly and for the flavours to be absorbed. Taste, adding more salt or jaggery, as needed.