Beans poriyal with rice
Beans poriyal is the everyday dry vegetable of a South Indian meal: finely chopped beans tempered in coconut oil with mustard seeds, urad dal and curry leaves, and finished with fresh coconut. It is eaten with rice, usually alongside sambar or rasam, with a little curd to end. Cabbage, carrot and beetroot are made the same way, and in Kerala it is called thoran. Made with beans or cabbage, it is Jain as it is.
- 28 minTime
- 16 minHands-on
- 4Portions
- 9 gprotein per portion
- 420kcal per portion
Ingredients for 4 portions
- 500 gGreen beans, finely chopped
- 2 tbspCoconut oil
- 1 tspMustard seeds
- 1 tspUrad dal
- 2Dried red chillies, broken in half
- 2 sprigsCurry leaves
- 1 mlHing (asafoetida)
- ≈ 4 tbspWater
- 50 gGrated coconut, fresh or frozen
- to tasteSalt
On the side
- 300 gRice, sona masoori or ponni
- ≈ 900 mlWater, for the rice
Method
- Rinse the rice 2–3 times until the water runs almost clear. Put it in the pressure cooker with the water and close the lid.
- Pressure-cook on medium for 3 whistles, about 12 minutes, and let the pressure drop by itself.
- Trim the ends of the beans and chop them finely.
- Heat the coconut oil in a kadai over a medium heat and add the mustard seeds. When they splutter, add the urad dal, red chillies, curry leaves and hing, and fry until the dal turns golden, about 1 minute.
- Add the beans, salt and the water and mix. Cover and cook on a low heat, stirring once or twice, until the beans are tender but still bright green, 8–10 minutes.
- Stir in the coconut and toss for a minute over the heat, then take off the heat.
- Fluff up the rice and serve it hot with the poriyal.
