Vibrant finely diced green beans and carrots steam-sauteed with crackled lentils, mustard, curry leaves, and coconut.
Lunch · 15 min prep · 12 min cook · serves 4 Newly added
Ingredients
- 1.5 cups green bean , finely diced; French
- 1.5 cups carrot , finely diced
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- 1 dry red chili , halved
- 1/4 tsp hing (asafoetida)
- 1 sprig curry leaves
- 1/3 cup coconut (fresh grated)
- 3 tbsp water
- 1 tsp salt
Preparation
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Heat the coconut oil in a wide frying pan over medium heat.
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Add the mustard seeds, chana dal, and urad dal; fry until the seeds crackle and the lentils turn reddish-gold.
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Add the halved dried red chili, curry leaves, and hing; sauté for 15 seconds.
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Add the finely diced French beans and carrots to the pan.
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Add 3 tablespoons of water and the salt; stir to distribute evenly.
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Cover the pan with a tight lid and steam over medium-low heat for 6 to 7 minutes until the vegetables are crisp-tender.
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Remove the lid and sauté over medium-high heat for 1 minute to evaporate any remaining moisture.
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Stir in the freshly grated coconut, remove from the heat, and rest for 2 minutes before serving.
In the tradition
Finely dicing the vegetables ensures uniform heat transfer during a quick steam-fry. The pairing of sweet carrots and crisp green beans provides color and texture on the temple dining leaf, while the twin lentils (chana and urad) contribute a delicate nutty crunch.
Sources & further reading
- South Indian Vaishnava Temple Canon (Temple Annadanam Everyday Sabji Archive)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.