Toor Dal and Green Bean Poriyal

When the outdoors is rather uninviting, and nothing is perceived as of especial importance, one can't go wrong by focusing energy on good nourishment. Truly it is a sweet luxury to spend an afternoon in the kitchen. Poriyals are dry vegetable curries served with traditional South Indian meals. This preparation, adapted from Dakshin, was particularly appealing to me because it included not only the vegetable component of the meal, but the gritty goodness of toor dal too. Legumes are an essential element to a healthy vegetarian diet. Yellow split peas or chana dal can be substituted if you please.

On the menu with Coconut Rice and Gluten-Free Chocolate Cocoa Brownies with Cranberries and Chickpea Flour for dessert.

Toor Dal and Green Bean and Pea Poriyal

1 cup of toor dal, well rinsed
5 dried red chilies
3 cups of water
1 - 2 tablespoons of dried methi leaves (fenugreek)
1/2 teaspoon of asafoetida powder
1 teaspoon of sea salt
1 pound of green beans, cut into 1/4 - 1/2 inch pieces
1 medium tomato, seeded and finely chopped
a wee bit of water
1 cup of frozen peas, defrosted

For the tempering:

2 tablespoons of oil
1 teaspoon of black mustard seeds
1 teaspoon of chana dal, rinsed
1 teaspoon of urad dal, rinsed
2 dried red chilies, halved
1 teaspoon of cumin seeds
small handful of dried curry leaves

Soak the toor dal and the red chilies in 3 cups of water for at least 3 hours. Drain and transfer to a food processor along with the salt, asafoetida powder and methi leaves. Process until you have a smooth paste. Set aside.

In a large wok, heat a bit of oil over medium heat. Add the chopped beans and tomatoes to the pan and cook, adding a bit of water if necessary, until the beans are just tender. Transfer to a bowl and set aside.

In the same pan, heat 2 tablespoons of sesame oil or ghee over medium heat. When hot, add the mustard seeds, chana dal, urad dal, red chilies, cumin seeds and curry leaves. When the mustard seeds begin to turn grey and pop, add the chana dal paste. Reduce the heat to low and cook, stirring frequently, until the mixture begins to brown a bit and turns crisp. Add the green beans and the peas and cook for another few minutes.

Serves 6.

Other toor dal dishes from my vegetarian kitchen:
Toor Dal Pumpkin Soup
Marawadi Mixed Dal
Toor Dal Palak