Love green beans for their sweetness and texture. Available throughout the year, they are affordable and versatile, used in the preparation of various dishes. Also, known as french beans, string beans or snap beans. The Goan style of cooking green beans (foogath) is usually with coconut, which I have substituted with masoor dal. Delicious and enjoyable with bread, chapati or rice.
The beans are cut into uniform sizes for even cooking and cooked until tender-crisp. To retain their nutrients, minimal amount of water is used. A quick and easy dish to prepare. Choose beans that are tender, long, flexible and snap easily when broken. Avoid those that are limp and over matured with a tough skin. They are low in calories and fat free. A good source of vitamins, minerals and dietary fibre. High in iron content, contributes in controlling blood sugar levels and balancing blood pressure. Presence of antioxidants prevent premature aging. The more you eat, the younger you will look so include green beans in your diet for overall good health.
The beans are cut into uniform sizes for even cooking and cooked until tender-crisp. To retain their nutrients, minimal amount of water is used. A quick and easy dish to prepare. Choose beans that are tender, long, flexible and snap easily when broken. Avoid those that are limp and over matured with a tough skin. They are low in calories and fat free. A good source of vitamins, minerals and dietary fibre. High in iron content, contributes in controlling blood sugar levels and balancing blood pressure. Presence of antioxidants prevent premature aging. The more you eat, the younger you will look so include green beans in your diet for overall good health.
Green Beans With Masoor Dal
(Serves 6)
Ingredients:
1/2 kg green beans
1 onion (sliced)
2 green chillies (slit)
1 medium tomato (chopped)
3 large cloves of garlic (chopped)
1/2 inch ginger (grated)
1/2 teaspoon turmeric powder
1/4 cup masoor dal
1/4 cup water
2 tablespoons oil
salt
Method:
Trim the ends and cut green beans into 1-inch pieces. Wash and drain well.
Using a fine sieve, wash masoor dal and set aside.
Heat oil in a pan, sauté onion with garlic and ginger. When onion is soft, add tomato and cook till pulpy. Stir in turmeric powder, green chillies, green beans, masoor dal, 1/4 cup water and salt. Cover and cook on low heat until dal soft, beans tender-crisp and liquid absorbed. Stir occasionally.
Serve green beans with bread, chapati or rice.
Note:
(Serves 6)
Ingredients:
1/2 kg green beans
1 onion (sliced)
2 green chillies (slit)
1 medium tomato (chopped)
3 large cloves of garlic (chopped)
1/2 inch ginger (grated)
1/2 teaspoon turmeric powder
1/4 cup masoor dal
1/4 cup water
2 tablespoons oil
salt
Method:
Trim the ends and cut green beans into 1-inch pieces. Wash and drain well.
Using a fine sieve, wash masoor dal and set aside.
Heat oil in a pan, sauté onion with garlic and ginger. When onion is soft, add tomato and cook till pulpy. Stir in turmeric powder, green chillies, green beans, masoor dal, 1/4 cup water and salt. Cover and cook on low heat until dal soft, beans tender-crisp and liquid absorbed. Stir occasionally.
Serve green beans with bread, chapati or rice.
Note:
- Masoor dal can be replaced with fresh grated coconut. In which case, add only 2 tablespoons water instead of 1/4 cup to help in cooking of the beans.
- When using coconut, beans are cut diagonally or crosswise into very small pieces.
- Green beans substituted with 8 drumsticks (pictures below).
