Green Beans Porial

This dish is light, refreshing, nutritious, flavour-packed and easy to cook. They also taste great when served with lemon or plain rice, plain yoghurt, papad and an Indian pickle.


Fresh Green Beans 400-500gms
Oil 4tbsp.
Dried Red Chilies 2
Mustard Seeds 1 tsp.
Urad Dal (split black gram) ½ tbsp.
Curry Leaves 10-15
Asafoetida ¼ tsp.
Lemon or Lime juice A light squeeze (optional)
Coconut (fresh or desiccated) Handful for garnishing
Fresh Coriander Handful, stalks and leaves chopped
Salt To taste

Cooking Instructions

Trim the green beans at both ends and chop them small so that they will cook quickly.

Heat the oil in a frying pan. When the oil is hot but not smoking, add the mustard seeds and lower the heat immediately.

Once the mustard seeds have crackled, turn up the heat, and immediately add the dried chillies and urid dal. Stir once or twice.

When the chilies turn crisp and the urad dal starts turning pinkish-brown, add the curry leaves. Stir again.

Finally, when the curry leaves become crisp then add asafoetida. Let everything sizzle for just a few seconds.

Now add the green beans and coat them evenly in the spice mixture. Add the salt, and let them cook with the lid on until the beans are tender but have still retained their bright green colour.

Garnish the cooked beans with coconut and coriander, and stir a couple of times. Add a squeeze of lemon juice if you wish.

Kitchen Tip

You could use the mild red chillies such as ‘whole Kashmirichillies’. Raw Lentils are often used in South Indian cooking as a spice to season the curries along with mustard seeds. If you can’t find urad dal – which is a type of white lentil with a distinctively nutty, and slightly smoky taste – then use other lentils like roasted chana dal.