It feels odd that this is the most awaited weekend in quite a long time. Of late, weekends had lost its charm. Being a working mother, I definitely would crave the weekend to come as fast as possible but since we never have any activities planned over weekends, I always feel that excitement is missing! Somehow this week has been very stressful, whether at work and otherwise. I wish I could relax and rejuvenate, but most of the time, it never ends up that way! Let’s see how far it will help me freshen up… 🙂
Off to today’s post… Beans is my favorite vegetable – french or string, I don’t mind. I can eat bowls and bowls of it, just cooked this way. And actually speaking that’s the only way I know how to cook this vegetable too, or more specifically saying, I am so happy with it that I have never wanted to look around for more options to make. However, once my eyes fell on this post on my friend Sathya’s space, I have been haunted. I love lentils as well, so two loves together was something that I couldn’t resist. As usual, before I made it, I kept going around through many recipes however they involved a lot of work and me being a lazyhead did not want to do too much of work. 😉 Sathya’s recipe actually was perfect fodder, made the slightly complicated recipe look so simple! Not only I made them, but I ate more than half of what was made, since the remaining folks were not very keen and since it was beans, I really didn’t care! 😉
Posted on this day…
2014: Carrot Muffins
2015: Dragon Fruit Pudding
- ½ kg french beans, washed and chopped fine
- 1 tbsp coconut oil
- A pinch hing
- 2 sprigs curry leaves
- ½ tsp turmeric powder
- Salt to taste
- FOR GRINDING:
- ⅓ cup toor dal, soaked for 20 minutes and drained
- 2 tbsp chana dal
- 2 tbsp coconut
- 2 green chillies
- ¾ tbsp fennel seeds
- ½ tsp cumin seeds
- Grind the ingredients in the "for grinding" section into a course paste.
- Heat oil in a saucepan. Put in the hing and the curry leaves.
- Add in the beans and turmeric and give a nice stir.
- Sprinkle in some water and salt and cook the beans for around 5 minutes.
- Now add the ground paste and mix well.
- Cook with closed lid, stirring occassionally till the beans and the paste is well cooked.
- Serve hot with rice and rasam, or with some sambar!