Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.
Recipe information
Yield
Serves 4
Ingredients
3
2
1
1
3
8
1
⅛
½
¾
1
½
1
Need to make a substitution?
Preparation
Step 1
Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, 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.)
Step 2
Add the urad dal, 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.)
Step 3
Add the asafoetida, if using, and ¼ cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
Step 4
Add the remaining ¼ 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.
Step 5
Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.
