Stir-Fried Green Beans with Coconut

Ingredients

• •3 tablespoons canola oil
• •2 teaspoons yellow split peas
• •1 tablespoon black mustard seeds (optional)
• •1 teaspoon hulled black gram beans (urad dal; optional)
• •3 whole dried red chiles
• •8 pieces curry leaves
• •1 teaspoon cumin seeds
• •⅛ teaspoon asafoetida powder (optional)
• •½ cup unsweetened shredded coconut
• •¾ pound green beans
• •1 teaspoon salt
• •½ teaspoon saambhar powder or rasam powder (optional)
• •1 cup water

Cooking Instructions

1. 1.

   Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)

   2 min

2. 2.

   Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)

   1 min

3. 3.

   Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.

   5 min

4. 4.

   Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.

   10 min

5. 5.

   Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

   5 min