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: Vegetarian Cuisine from South India, 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 Poriyal

Recipe by Lisa Turner Adapted from Dakshin: Vegetarian Cuisine from South India Cuisine: South Indian Published on June 2, 2009 Simple spicy south Indian green bean and pea curry with toor dal Preparation: 20 minutes + 3 hours soaking Cooking time: 20 to 25 minutes Print this recipe Ingredients: 1 cup dried toor dal (split pigeon peas) 5 dried whole red chilies 3 cups water 1 to 2 tablespoons dried fenugreek leaves (methi), to taste 1/2 teaspoon asafetida 1 teaspoon sea salt 1 tablespoon oil or ghee 1 lb (450 g) green beans, chopped into 1/4 to 1/2 inch pieces 1 medium tomato, seeded and diced 1 cup frozen peas, defrosted Tempering: 2 tablespoons oil or ghee 1 teaspoon brown mustard seeds 1 teaspoon chana dal (split chickpeas), rinsed 1 teaspoon split skinless urad dal, rinsed 2 dried whole red chilies, broken into halves 1 teaspoon cumin seeds small handful of dried curry leaves Instructions: Rinse the toor dal and soak in 3 cups of water with the dried red chilies for 3 to 4 hours. Drain and transfer to a food processor. Add the fenugreek leaves, asafetida and salt, and process until you have a smooth paste. Set aside. In a large wok or skillet, heat the oil or ghee over medium heat. When hot, add the green beans and tomatoes and cook for 5 to 10 minutes until the beans are just tender, adding a bit of water if necessary. Transfer to a bowl and set aside. In the same pan, heat the oil or ghee for tempering over medium heat. When hot, add the mustard seeds, chana dal, urad dal, dired red chilies, cumin seeds and curry leaves. When the mustard seeds begin to turn grey and pop — about 30 to 60 seconds — add the toor dal paste. Reduce the heat to low and cook, stirring frequently, for 10 minutes or until the mixture begins to brown a bit and turns crisp. Add the green beans and peas, and cook for another few minutes. Remove from heat and serve hot with fresh cooked white rice. Makes 6 servings

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