Stir-Fried Green Beans With Coconut

• 3 tablespoons canola oil
• 2 teaspoons yellow split peas
• 1 tablespoon black mustard seeds (optional)
• 1 teaspoon hulled black gram beans (
• ; optional)
• 3 whole dried red chiles
• 8 fresh or 12 frozen curry leaves, torn into pieces (optional)
• 1 teaspoon cumin seeds
• 1/8 teaspoon
• (optional)
• 1/2 cup unsweetened shredded coconut
• 3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
• 1 teaspoon salt, or to taste
• 1/2 teaspoon
• or
• (optional)
• 1 cup water

1. Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok,
2. , or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
3. Add the
4. , chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
5. Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
6. Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
7. Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

canola oil, peas, black mustard seeds, black gram beans, red chiles, curry, cumin seeds, coconut, green beans, salt, water

Taken from www.epicurious.com/recipes/food/views/stir-fried-green-beans-with-coconut (may not work)