Beans poriyal

Beans poriyal - preparation time 20 mins
This vegetable is mostly included in our weekly schedule in the form of poriyal. Beans poriyal will go with all types of rice and also tasty when compared to other green vegetables used for making dry curry.

Health tips: Beans contains vitamin A and vitamin C.

Ingredients:-
Beans - 2 cup/200gms (chopped to small pieces/cubes)
Mung split dhal - 1 tbspn (optional)
Mustard seed - ¼ tsp
Sesame oil - ½ tsp
Urad dhal - 1 tbspn.
Turmeric - ¼ tsp
Grated coconut - 2 tbspn (optional)
Salt to taste
Water - ¾ or 1/2 cup (make sure the beans is immersed. Don’t add too much water)
Red chili - 2 (split the chili to 2 pieces)
Curry leaves - 10 (finely chopped)
Coriander leaves - 3 (finely chopped)

Preparation method:-
Boil the water with turmeric. When water boils add mung dhal and keep in low flame.
When mung dhal is half boiled, add the beans and boil till it becomes tender. Add salt, mix well and switch off the flame and close it. Excess water is left then drain and use in sambar/rasam.
In a tawa/kadai add oil and mustard. When mustard splutters add the urad dhal, chili and roast it. Add little chopped curry leaves, boiled beans and leave till the water dries.
Now add coconut and remaining curry leaves and coriander leaves.