|Beans Curry | Poriyal|
This Beans Curry | Poriyal recipe can be used to prepare any variety of beans like French beans, cluster beans, Chinese long beans, lima beans, averakai. Make sure you use tender beans and devein them if needed. I have used long beans also called as bobbarakayalu / alsandakayalu in telugu, these are the young beans of the Lobia/ alsande. They taste absolutely great and tasty than any other beans. If these are available in your local markets, do try this recipe, you will love it. I have made it with no garlic, no onion, no green chili, no ginger, and no coconut, if you wish you can add any of them. But onion does not add any taste. It is not a very dry curry, its moist and goes well with chapati and rice too. The quantity of ingredients is approximations only. check out my Soya kheema Curry with beans
2 cups of beans (I did not devein them as they were very tender, if needed do not forget to do it), pressure cooked to soft.
Fistful of moong dal, pesara pappu (soaked for atleast an hour, must be soaked thoroughly)
½ tsp crushed ginger (optional, I did not use, but is preferred to use as it is healthy to use with tomatoes)
1/3 cup or 1 large tomato red and riped (chopped)
coriander leaves chopped
1/8 tsp turmeric
salt to taste
½ to ¾ tsp red chili powder
1 sprig of curry leaves
½ tsp cumin /jeera
pinch of mustard seeds
oil as needed
pinch of hing
1. Wash and soak Moong dal in enough water for atleast 1 water. make sure it is soaked thoroughly
2. Pressure cook beans without adding any water till they soften. I usually cook for 2 whistles since I use tender ones.
3. Heat a pan with oil, add mustard, jeera and curry leaves, let them splutter, then add hing and ginger if using, saute
4. Add tomatoes, salt and turmeric. fry the tomatoes till they turn fully mushy. after that cook for another 2 mins
5. Add the dal, beans, chili powder and salt as needed
6. Mix well and fry for 2 to 3 mins. if there is any stock left after cooking beans, just pour it and increase the flame to evaporate that water.
7. Close the lid and cook for 2 to 3 mins till the beans turn tender and blend well with the tomato and chili powder.