Recipe courtesy of Padma Lakshmi
This classic South Indian vegetable dish is very sophisticated yet quite simple to make. White gram lentils are small, almost the size of a grape seed. When you sauté them in oil, they turn golden brown and crunchy and add an interesting texture to the dish. If you don't have them, you can substitute peanuts or cashew pieces and the dish will be just fine.
- 2 Tbsp. canola oil
- 1 tsp. black mustard seeds
- 2 Tbsp. white gram lentils (available in Indian markets)
- 4 whole dried red chilies
- 1 1/2 pounds green beans , cut in 1-inch pieces
- 1/2 cup unsweetened shredded coconut
Heat the oil over medium heat in a large skillet. Add the mustard seeds. When the seeds start to pop and crackle, add the lentils and chilies. Once the lentils are toasted light brown, add the cut beans and stir. Cover and cook for 2 to 3 minutes, stirring occasionally.
Add the coconut and salt to taste. Cook another few minutes while stirring. When the beans are cooked through but still firm and crisp, about 8 to 10 minutes, remove from heat. Serve hot.