Masala Beans Poriyal

• 1 lb green beans, finely chopped
• salt
• Masala
• 2 teaspoons oil
• 3 tablespoons bengal gram dal (yellow split peas, chana dal)
• 2 tablespoons coriander seeds
• 4 dried red chilies
• 1/2 teaspoon asafoetida powder
• 4 tablespoons grated fresh coconut or 5 1/2 tablespoons dried flaked coconut
• 1/2 teaspoon tamarind pulp
• salt
• For Tempering
• 1 tablespoon oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon bengal gram dal (washed urad dal)
• 1 dried red chili
• 3 garlic cloves, minced
• 1 teaspoon cumin seed
• 3 curry leaves

1. Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.
2. To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.
3. Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.
4. When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.
5. Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.
6. Serve with hot rice.

green beans, salt, masala, oil, bengal gram, coriander seeds, red chilies, asafoetida powder, coconut, tamarind pulp, salt, oil, brown mustard seeds, gram, red chili, garlic, cumin, curry

Taken from www.food.com/recipe/masala-beans-poriyal-280407 (may not work)