Beans poriyal , a simple stir fry made from beans & moong dal flavored with grated coconut & coconut oil. It is one of the easiest and tastiest poriyal that you can make in minutes and it's usually served as a accompaniment for South Indian meals.
Though I'm not a big bean lover, I love this poriyal so much. Adding moong dal and coconut give great flavor and taste to the poriyal. Amma always suggests to use coconut oil for tempering in addition to the grated coconut for any poriyal. It brings out the flavor of coconut very well even with less grated coconut. So I highly recommend using coconut oil for tempering in this poriyal.
Related: How to make Keerai Kootu
Here in the recipe, i have cooked the dal & beans in a open pot. But you can also pressure cook them in pressure cooker for 1 whistle and then do the tempering for a quick fix. Often i do make that way and still it tastes great.
Make sure not to over cook them, both beans and moong dal shouldn't be mashed otherwise the poriyal won't taste good. As i said earlier, it can be served as accompaniment for any south indian meal. My personal favorite are with sambar and vatha kuzhambu. If you have followed me on IG, you might knew this already !
Rice with vatha kuzhambu, beans poriyal & keerai kootu
Beans Poriyal
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Beans - 20
Moong dal - 1 tbsp
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1 tsp
Pearl onion -1
Garlic - 1 pod
Green chili - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leavs - few
Pearl onion - 1 chopped
Beans - 20
Moong dal - 1 tbsp
Grated Coconut - 1 tbsp
Salt - to taste
To Grind
Cumin seed - 1 tsp
Pearl onion -1
Garlic - 1 pod
Green chili - 1
To Temper
Coconut Oil - 1 tsp
Mustard & urad dal -1/2 tsp
Curry leavs - few
Pearl onion - 1 chopped
Heat a kadai with 1/2 cup of water and add moong dal. Let it comes to boil, in the mean time, chop the beans into small pieces.
Add the beans into moong dal and let the beans to cook.In the mean time, add all the ingredients listed under "To Grind" in the mixie jar and grind into coarse mixture.
Add the chili paste into beans and required salt.Let the beans to cook soft.
Once it's cooked, add the grated coconut and give a good mix.Switch off the flame.
Heat the pan with oil for tempering and add all the ingredients listed under "To Temper" one by one.
Saute till the onions becomes translucent, add the cooked beans and give a good mix.
That's it Beans poriyal is ready to serve. Serve it with sambar and rice.
Add the beans into moong dal and let the beans to cook.In the mean time, add all the ingredients listed under "To Grind" in the mixie jar and grind into coarse mixture.Add the chili paste into beans and required salt.Let the beans to cook soft.Once it's cooked, add the grated coconut and give a good mix.Switch off the flame.Heat the pan with oil for tempering and add all the ingredients listed under "To Temper" one by one.Saute till the onions becomes translucent, add the cooked beans and give a good mix.That's it Beans poriyal is ready to serve. Serve it with sambar and rice.Related: Mix Veg South Indian Sambar with Coconut
- Moong dal should be cooked soft, don't over cook the dal.
- Add more or less grated coconut as per your wish.
- Coconut oil gives great flavor to the poriyal.
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