Dry Curried Beans
Serves: 3
Marley Adams
1 January 1970
Based on User reviews:
43
Spice
58
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Desiccated Coconut2 tsps
Vegetable Oil1.5 tsps
Black Mustard Seed1.5 tsps
Cumin Seed1 cup
WaterDirections:
1
If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve
2
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop
3
Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes
4
Stir in coconut
5
If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve
6
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop
7
Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes
8
Stir in coconut
9
Dals are dried legumes
10
Dals are dried legumes
11
Dals are dried legumes