Dr. Padma Garvey
The plant-based Doctor Mom
Rice and Beans Indian Style
You can find these ingredients at any Indian grocery store or most Asian grocery stores.
In a small bowl soak 1/2 cup of mung dal in warm water. Will need to soak for at least 0ne hour.
Chop four to six servings of green beans into pieces about the size of almonds
large chop one to two green chilies (to your taste, can omit also)
Place skillet on medium flame, add the following ingredients in order of appearance, one teaspoon of oil, one tablespoon of urad dal, wait 15 seconds, one teaspoon of black mustard seeds, 1/2 tsp cumin, and one to two red chilies (to your taste). The black mustard seeds will start to pop and the urad dal will start to brown slightly. Add a dash or two of hingh powder and the quickly add the beans and green chilies. Add a pinch of salt. Mix thoroughly. Cover and let cook until beans are tender. You may need to add water periodically to allow beans to cook thoroughly. Indian food tastes best when the vegetables are cooked thoroughly. As the beans finish cooking, add four to five curry leaves, pinch of turmeric, one tablespoon of grated, unsweetened coconut, and the mung dal (without water). Mix thoroughly, cover, and take off heat after five minutes. Serve with short grain brown rice.
When cooking brown rice, use 2 cups of water for one cup of rice for best results