Beans Curry

Beans curry made in Indian style with green beans, onions, tomatoes, lentils, spices and herbs. This comforting and easy to make dish goes well as a side with any meal. A simple beans recipe like this proves that side dishes don’t have to be boring. Green beans though not a very versatile vegetable, it can be cooked in so many ways. In this post I share 2 simple recipes that yield very delicious and healthy side.

Green beans also known as string beans, snap beans or French beans are grown in many varieties across the world. Any kind of green beans, being low in fat are a good source of vitamins and minerals. Apart from stir frying they are also used in a lot of Indian dishes like sambar, pulao, biryani, pav bhaji, vegetable Manchurian and curries.

The first recipe is a simple beans curry made with a base of onions, tomatoes, a bit of garam masala and red chili powder. This second recipe is another easy one, does not use onion and garlic. It is a staple at home and often made to go with our South Indian Meals.

On occasions I prefer to use some moong dal (lentils) to make this. This not only adds some protein but also turns out delicious. I have never tried this with other kind of lentils but red lentils should be alright. For this recipe you can use string beans, French beans, cluster beans or Chinese long yard beans. I used long beans.

This kind of beans take longer to cook compared to the fine green beans and they are prepared in a different way. You need to string them if they are not young and this can take longer time to prepare and cook as well. I usually string ahead, rinse, pat dry, chop and store them in the refrigerator.

Similar Recipes you may like
Beans Poriyal
Cluster Beans
Black Eyed Peas Curry

Photo Guide

How to make Beans Curry (stepwise photos)

1. Pour 2 tablespoons oil to a pan and heat it. When the oil turns hot, add ¼ teaspoon mustard (optional) and ½ teaspoon cumin seeds.

2. As soon as the spices splutter, add ¾ cup chopped onions (1 medium onion), 2 to 3 cloves chopped garlic and 1 slit green chili (optional, omit for kids).

3. Saute the onions on a medium heat until transparent and lose the raw smell.
Add ¾ cup tomatoes chopped (1 large tomato), ½ teaspoon salt and a pinch of turmeric.

4. Cook until mushy and soft. If required you may cover the pan, so the tomatoes cook faster. Tomatoes should lose the raw flavor. Meanwhile chop 250 grams (½ pound) green beans and 1 medium carrot (optional).

5. Add them to the pan and saute for 3 to 4 mins.

6. Sprinkle ¼ to ½ teaspoon red chili powder and ¼ to ½ teaspoon garam masala. Stir fry on a medium heat for 2 mins.

7. Cover and cook until the beans are tender. I do not add water to cook this curry. But it depends on the kind of beans you use. If required you may splash some water as they cook. Once the beans are tender, taste test and add more salt if required. If you want you may spinkle a tsp of crushed kasuri methi. Garnish with 1 tablespoon chopped coriander leaves.

Serve Beans Curry with Rice, roti or have it on its own.

Recipe 2 – Lentil Beans Curry (stepwise photos)

• 2 cups beans chopped to inch (French beans or cluster beans or long beans)
• 3 tablespoons moong dal (yellow petite lentils)
• ½ teaspoon ginger, crushed
• ½ cup tomatoes (1 medium tomato chopped)
• 1 sprig coriander leaves
• ⅛ teaspoon turmeric
• Salt to taste
• ½ to ¾ tsp red chili powder
• 1 sprig curry leaves
• ½ teaspoon cumin seeds
• 1 Pinch mustard seeds
• 2 tablespoons oil or as needed
• 1 Pinch hing/asafoetida (optional)

1. Wash moong dal and soak for about 30 minutes. Drain them off. Chop the beans and put them in a bowl. Place the bowl in a pressure cook, cook for 2 whistles. No water is added to the beans bowl. Heat oil in a pan, add mustard, cumin and curry leaves. Add hing and ginger or garlic if using. Add tomatoes, turmeric and salt.

2. Cook until the tomatoes turn mushy. Add the drained moong dal, cooked beans and chili powder. You can also add garam masala or coriander powder. Fry for 2 to 3 minutes. If there is any stock from the pressure cooked beans, you can pour that to the curry and cook further until the water evaporates. Check if the dal is soft cooked otherwise cover and cook for sometime. Garnish with coriander leaves.

Serve beans curry with rice or chapati.

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