Ingredients:
Green Beans - 1cup, chopped into 1" long pieces
Toor dal - 1cup
Onion - 1 medium, thinly sliced
Tomato - 2 medium, finely chopped
Green Chilies - 2, slit (optional)
Tamarind paste - 1tbsp
Turmeric - ½tsp
Mustard seeds - 1tsp
Cumin seeds - 1tsp
Fenugreek seeds - ¼tsp
Curry leaves - 8~10
Dry Red chili - 1, broken
Cilantro - 2tbsp, finely chopped
Salt - to taste
For the Masala: Homemade or store-bought sambar masala is a quick and easy substitute to below masala. Coriander seeds - 1tbsp
Cumin seeds - 2tsp
Dry red chilies - 3~4
Peppercorns - ½tsp
Chana dal - 2tsp
Urad dal - 2tsp
Coconut - 2tbsp
Method:
- Make the Masala: Heat 1tsp ghee in a pan, add all the ingredients for the masala, except for the grated coconut, fry on medium-low flame until fragrant and the seeds are lightly browned. Remove them into a small bowl, let cool. Grind along with the coconut into a smooth paste adding just enough water.
- Cook the dal along with the chopped green beans until tender. 5~6 whistles in my pressure cooker does the trick.
- Heat 1tbsp oil in a sauce pan, add mustard, cumin seeds and dry red chili; once the seeds start to splutter, add the curry leaves and onions. Cook until the onions are lightly browned around the edges.
- Add the chopped tomatoes and tamarind. Cover and cook until the tomatoes turn mushy.
- Add the cooked dal and the ground paste along with enough salt. Mix well and if the mixture looks too thick, add a little bit of water. Cook for 4~5 minutes for the flavors to mingle. Garnish with chopped cilantro. Serve with steamed rice and some fried papads or chips.
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1'.