A plan to be away from online during my kids' winter break coupled along with some procrastination led me to stay away from the blog for the past few weeks. And so, this happens to be my first post of the year and I wish all my readers a happy and healthy new year, albeit a little late.
Today's recipe comes from the south Indian state of Andhra which happens to be a simple and typically home style preparation. Toor dal in this vegetable preparation can be replaced with moong dal or chana dal / split chick peas. However they need to be only soaked in water but not cooked and added at the end of the preparation. Addition of coconut to curries used to be not the normal fare in Andhra as it is in the neighboring regions. However coconut definitely enhances the flavor of the curry and is recommended.
1.5 cups stringed and chopped valor beans / chikkudu kaayalu
1/4 cup cooked toor dal / pigeon peas
1 tbsp. oil
1 tsp. split chick peas
1 tsp. split black gram
1 tsp. mustard seeds
1 tsp. cumin seeds
2 red chillies
1 sprig of curry leaves
1/8 tsp. turmeric powder
3 to 4 tbsp. shredded fresh coconut (optional but recommended)
Salt to taste
The cooking part:
* Cook toor dal such that it holds shape without falling apart when stirred but still is cooked.
* Trim the ends and string the beans, if necessary and chop them into about 1/8-inch pieces.
* Heat oil in a kadai or in a saute pan and add mustard seeds, chana dal, urad dal, cumin seeds, red chillies and curry leaves.
* When the dals turn reddish, add the chopped beans, turmeric powder and salt. Stir them, cover the pan and cook on low - medium heat till the beans turn tender. Keep stirring once or twice in between.
* Then add the coconut and cooked toor dal and mix well. Turn off the stove after a couple of minutes.
* Serve it warm as a part of a south Indian meal.
This goes to Blogging marathon #73, under the theme 'Flavors of India'. Check here to find out what the other marathoners are cooking as part of the BM.