Lentils are staple in Indian cuisine, more so among vegetarians as it serves to provide much needed protein to the diet. While the traditional form of cooking lentils is to make Dal, a number of variations have evolved over the years. Lentil Bean toss is popular in the South of India.
Ingredients:
Chana Dal (dry) – 250 g.
Red Chilli (dry) – 3 nos.
Green French Beans – 200 g.
Turmeric powder – 1 tsp
oil – 6 tbsp
Mustard Seeds – 1 tsp.
Curry leaves – 5
Salt to taste
Procedure:
a. Soak the Chana Dal and red chillies in water and leave overnight. The water should cover the lentil and chillies and the level of water should be about 2 inches above the dal. This is because the dal will expand in size.
b. Next day, cut the beans (after cleaning and removing the ends) into very short (1/4″) pieces. If you have a steamer, steam the cut beans for about 12 minutes till the beans are half cooked. Alternatively, take a vessel, add 2-3 glasses of water, keep over medium fire, add the beans and let it boil (about 5 minutes). When the beans are half cooked, drain the water and keep aside.
c. Take the chana dal, check it is soft to touch, drain the water, put it in a blender, along with the red chillies, turmeric powder and salt and blend it. If you think it is too dry while blending, you may add a little water to help. When done, remove the mixture and keep aside.
d. Take a wok, add the oil and keep on medium heat. When the oil is hot, add the mustard. When it sputters, add the curry leaves and the dal mixture. Keep stirring every 10 secs, ensuring the dal mixture does not burn. You will know when the dal has been cooked as it will separate into little beads. You could also taste the dal and check.
e. Add the beans and stir. Reduce the heat, keep stirring for a minute. Check that the dish does not burn.
e. Your Lentil bean toss is done!
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