Dal (dhal, dahl?) and green beans

I love dal. I could eat it every day and I have lots of different versions of it. The only thing that I don’t like about it is all the different ways you can spell it. Usually it’s the dish I make when I haven’t been shopping and don’t have anything fresh in the house. If you serve it with brown rice you’ve got a complete protein and it’s very filling. Today I had some green beans to use up. I always like them when I eat them but can never think of what to do with them. I adapted a recipe from Das Sreedharan “Flavours of India” which I borrowed from the library. The dal I normally cook is made with coconut so I chose a different one here, adapted from World Food Cafe.

Green bean curry (amounts are all approximate)

Heat some oil in a frying pan. Add two green chillis, halved, a small chunk of chopped ginger, a few curry leaves, tsp mustard seeds, 1/2 tsp turmeric and a touch of chilli powder. Fry for a minute then add half an onion, sliced.
Cook for a few minutes then add 1 chopped tomato, half a pack of halved green beans and a splash of water. Cover and cook until beans are tender. Add a few tbsps dessicated coconut and seasoning, and mix well before serving.


Rinse 125g moong dal until the water runs clear. Place in a pan and cover with 400 mls water. Bring to the boil and scoop off the foam from the top.

Add a chunk of chopped ginger and a touch of turmeric. Simmer until the dal is very soupy.

Heat 1 tbsp oil in a small pan and add 2 cloves garlic, finely sliced. When they start to brown (let them go browner thanyou normally would – you want the smokiness) add 1 tsp black mustard seeds, 1 tsp cumin seeds and a few red chillies. Heat until the seeds begin to pop then pour into the dal and mix well. Add plenty of salt and some chopped coriander.


One thought on “Dal (dhal, dahl?) and green beans

  1. Pingback: Brown rice with bengali dhal and green bean poriyal « Cooking the Vegan Books

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