Beans poriyal (also known as dal poriyal) is a delicious and nutritious dish cooked with beans and lentils.  As the name suggests, it is a typical dish of southern India.  It is simple to prepare, cheap and nutritious.  It is often eaten for breakfast but can be served as a snack.

Bean poriyal is a traditional fermented snack in Kerala, India. It is a meat-based dish made by fermenting red kidney beans in a spice mixture. Bean poriyal is eaten as a snack with rice, or as a side dish with rasam (a spicy lentil soup).

One of the things I like to do is try new food recipes. Every now and then I’ll stumble across a recipe that I really like and want to share! This recipe is my favorite for two reasons: One, it is very simple and two, it is delicious.

Poriyal (stir fry) is a Tamil term used in Chennai to describe fried vegetables that have been shredded or coarsely diced. It is an essential component of every southern cuisine. It is served as a side dish with plain rice, sambar, rasam, and curd in a three-course dinner. If you go to any restaurant in Chennai around noon and order a meal, you will be given rice, puri, and side dishes with curd and pickle. Poriyal is offered as a side dish with it. As a dressing and for a unique flavor, grated or shredded coconut is added towards the end.

Ingredients

  • 220 gms beans
  • Carrots (two)
  • 2 green chillies
  • 2 tsp. oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • a pinch of hing (asafoetida)
  • 12 curry leaves
  • 3 dried chilies
  • 1 teaspoon chana dal (Bengal gram)
  • 4 tbsp grated fresh coconut
  • a pinch of salt (to taste)

Method

  • Set aside the beans and carrots, which should be chopped into tiny pieces.
  • Green chilies should be sliced and set aside.
  • In a kadai or other saucepan, heat the oil, then add the mustard seeds, cumin seeds, hing, chana dal, and dried chillies, stirring constantly. When the mixture sputters, add the green chillies and curry leaves and cook for 30 seconds.
  • Now add the beans and carrots and mix well, then reduce the heat to low and add water (less than 1/3 cup or 4 tbsp), salt, and mix well.
  • Close the lid and simmer until the beans are tender, about 12 to 15 minutes. When the beans are nearly done and no liquid remains, add the shredded coconut and stir well.
  • As soon as the shredded coconut is added, turn it off.
  • With simple rice and sambar or rasam, serve this poriyal.

Notes

  • After the thadka, add the cooked or steamed veggies, mix well, then add the shredded coconut and turn off the heat. It’s only a fast version.
  • You may prepare cabbage poriyal, beetroot poriyal, carrot poriyal, or mixed veggies poriyal using the same components.

 

Beans are a great source of protein and fibre, which are vital for the good health. You can add them to any meal but they taste best with rice. When you are cooking them, you need to remember how to make the right poriyal.  Make sure you wash the beans and then put them in a pan. Before you start cooking, you need to add some water so that they will cook well.  You also need to squeeze the lemon to add more taste to it. When you are done cooking, you need to add salt, green chilli and garam masala to it.  To add more taste to it, you can add some coriander and mint leaves.. Read more about beans poriyal with moong dal and let us know what you think.