Y for Yard Long Beans Sandiga Koora / Patoli

Sandiga Koora / Patoli / Paruppu usili is one of the traditional and healthy side dishes served in south Indian regions to go along with rice. Of course the health factor comes into picture only when the spicy lentil paste is steamed instead of being sauteed in a generous amount oil. It is a dry curry prepared using a vegetable with a sauteed or steamed and sauteed spicy lentil paste. And I obviously prefer the latter because of the less usage of oil in the recipe. The vegetables that usually go into the dish are green beans, fresh fenugreek greens, cabbage and such.

The legume that usually goes in the preparation of this delicious would be split chick peas (chana dal) whereas in Andhra regions, split pigeon peas (toordal), yellow lentils (moong dal) or even a combo of legumes are used. I heard the name sandiga koora for patoli for the first time from one of my husband's aunts and so, I assume that is Rayalaseema in origin and the version uses split pigeon peas rather than split chick peas.

Ingredients: (Yield 6 servings)
3 cups finely chopped yard long beans
4 to 6 tbsp. toor dal / split pigeon peas / kandi pappu
2 tsp. cumin seeds
3 to 4 tbsp. shredded dry coconut / copra / endu kobbari
4 dried Indian variety or any spicy red chillies
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. urad dal / skinned, split black gram
1 tsp. mustard seeds
1 tsp. cumin seeds
Few curry leaves
1/8 tsp. turmeric powder
Salt to taste

Method:
* Soak split pigeon peas in water for at least 2 hours and drain.
* Coarsely grind split pigeon peas, cumin seeds, coconut and red chilies with as little water as possible. 
 
* Place this mixture in a container and steam on medium flame in a pressure cooker without the weight on until it is done (as one would steam idlis). The mixture should be dry and crumbly by the time it is cooked and it usually takes about 30 minutes. Let it cool for a while. 
 
* Crumble the steamed mixture, which would have become dry at this point. It can be immediately used or frozen to use later.
* Heat oil in a pan and add split chickpeas, black gram, cumin and mustard seeds. When split chickpeas and black gram begin to turn reddish, add curry leaves and turmeric powder. Stir once and add yard long beans to the pan. Cook on low flame until the beans are cooked. Next add the crumbled steamed mixture and salt. Stir well and cook for a couple of minutes. Turn off the stove.
* Serve warm with rice or rotis.

This post goes to Blogging marathon #77 under the theme "Healthy Lunches". Check out the page to read what other marathoners are cooking.

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