Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya

Palya, also known as poriyal, are dry curries that are a very popular addition to South Indian meals. Fresh, with a subtle blend of flavors, this wholesome dish is certainly one that I would recommend to grace your dinner table. Traditionally, a full course South Indian meal starts with a sambar, followed by a rasam, along with a side dish or two such as this one and rice and perhaps a flatbread.

Bursting with a fine balance of flavor, I've adapted this rather unique dish from Mysore Style Cooking: The Secret Recipes of Mysore, India by V. Sandlhya. I have written about this beautifully illustrated and lovely cookbook before and it truly is a treasure. Strictly vegetarian and inspired by her families well-guarded recipes, Sandhya has a home-based restaurant where she serves yogis. All of the recipes are "ayurvedically correct" featuring creations from the Mysore region. Designed to encourage peace of mind, good health and spiritual progress, those who want simple but nourishing ideas for South Indian dishes will certainly want to get this book. A wide range of recipes for legumes, grains, vegetables, chutneys, breads and sweets are offered up along with helpful introductions and meal suggestions.

Mung Beans, Toor Dal, Green Beans and Fresh Dill Palya

Recipe by Lisa Turner
Adapted from Mysore Style Cooking: The Secret Recipes of Mysore, India
Cuisine: Indian
Published on April 11, 2012

A dry and lightly-spiced fresh-tasting dal and vegetable curry from south India

Preparation: 10 minutes
Cooking time: 30 to 40 minutes

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Palya:

5 tablespoons dried whole mung beans, rinsed
5 tablespoons toor dal (split pigeon peas), rinsed
5 cups water
8 oz (225 g) green beans, trimmed and chopped
1 bunch fresh dill, finely chopped
sea salt to taste

Tempering:

1 1/2 tablespoons sesame oil
1 teaspoon brown mustard seeds
3 dried red chilies, broken into pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cayenne
1/4 teaspoon asafetida
generous handful dried curry leaves
3 tablespoons grated coconut

Instructions:

In a large saucepan, add the water, mung beans and toor dal. Bring to a boil, reduce the heat to low, cover, and simmer until the beans are softened, about 20 to 30 minutes.
Now add the green beans, dill and sea salt. Stir and continue to cook for another 5 minutes or so, taking care not to overcook the green beans. They should still have a bit of crunch to them.
Drain the beans, set aside, and reserve the cooking water. The cooking water can be used as a broth in other dishes.
For the tempering, heat the oil in the same pan over medium heat. When hot, add the mustard seeds. Stir and fry until they begin to turn grey and splutter and pop. Now add the chilies, cumin, turmeric, cayenne, asafetida, curry leaves and coconut. Stir for another minute and then add the cooked beans and vegetables. Stir and fry for another few minutes and serve hot.

Makes 4 servings