Name: Beans Carrot Poriyal
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Green Beans, fansi, finely chopped; ½ cup Carrot, peeled and finely chopped; 2½ tbsp Fresh Coconut, grated; ¼ Onion, finely chopped (optional); ½ tsp Mustard Seeds; ½ tsp Split Black Gram (Skinless), split black gram; ½ tsp Split Bengal Gram, split bengal gram; 1 Dried Red Chili Peppers, broken; ½ Green Chili Pepper, slit; 6 Curry Leaves; ⅛ tsp Asafoetida, hing; ¾ tbsp Coconut Oil, essential for authentic flavor; ½ tsp Salt, to taste; ⅛ cup Water, for steaming

45 mintotal

30 min hands-on15 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Warm the coconut oil in a wide pan or heavy kadhai placed over a medium flame.
Deposit the mustard seeds into the fat, standing by while they crackle completely.
Introduce the urad dal and chana dal. Sauté persistently on a low heat until the lentils roast into a light golden brown and project a distinctly nutty aroma.
Drop in the broken dry red chillies, slit green chilli, fresh curry leaves, and asafoetida (hing). Fry rapidly to bloom the aromatics.
Fold in the finely minced onions (if utilizing) and sauté them until they achieve a glassy translucence.
Add the finely chopped french beans and carrot and toss well so the tempered oil coats every piece.
Season the mixture with salt and lightly spritz the water over the pan to generate immediate steam. Stir cohesively.
Secure the lid tightly over the pan. Let the dish steam on low-medium heat for 7-10 minutes. Stir intermittently, removing from heat the exact moment the vegetables soften while fiercely retaining a satisfying internal crunch.
7–10 min
Ensure all moisture has successfully evaporated, then pull the lid. Fold in the freshly grated coconut with a delicate hand.
Stir gently for a minute on low heat to bring it together, then take the pan off the heat. Serve warm.

How to tell it's done

Intensely colorful, al-dente vegetable dice offering a high-definition crunch against the contrast of fried golden lentils and snowy, soft coconut.

Nutrition

Per serving, from 2 servings.

102kcal

Where the calories come from

Protein1.8 g7%
Carbohydrate7.9 g29%
Fat7.6 g64%

Sugars: 3.2 g
Saturated fat: 6.1 g
Fibre: 2.8 g
Sodium: 606 mg
Potassium: 220 mg
Calcium: 29 mg
Iron: 0.8 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Subjecting the vegetables to prolonged heat until limp is a severe error. The absolute hallmark of an authentic South Indian Poriyal is brightly colored produce preserving a pronounced, tender-crisp snap.

What to serve it with

The definitive South Indian daily accompaniment. Functions flawlessly in lunchboxes stationed next to pungent Sambar rice or cooling Curd rice.

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Ingredients