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    Green Beans with Coconut BARBATTI NARIYAL SABJI

    There are innumerable popular green bean and coconut variations in Hyderabad’s Vaishnava kitchens. This specific version contrasts bright green beans against snow-white coconut, speckled with black mustard seeds and reddish urad dal, making for an attractive yet simple dish.

    For extra protein, if you do not have urad dal, you may substitute chopped peanuts. You can steam the beans ahead of time and assemble the dish just prior to serving.

    • Preparation time: 5 minutes (after assembling ingredients)

    • Cooking time: 10 minutes

    • Serves: 4 to 5

    Ingredients

    The Spice Paste

    • 1 tbsp Chana dal

    • 1 tbsp Raw rice

    • 2 Hot green chilies, minced and seeded (adjust to taste)

    • 3 tbsp Water

    The Tempering

    • 5 tbsp Ghee or sesame oil

    • 1 tbsp Split urad dal (Substitute: 3 tbsp chopped peanuts or almonds)

    • 1 tsp Black mustard seeds

    • 8 to 10 Curry leaves

    • 0.25 tsp Yellow asafetida powder (hing)

      • Note: This amount applies to mild yellow compounds. If using pure or strong white hing, reduce the amount to approx 0.06 tsp.

    The Main Dish

    • 16 oz (455 g) Green beans

      • Prep: Trimmed, cut into 0.25 inch (6 mm) pieces, and steamed until nearly tender.

    • 1 tsp Salt

    • 0.125 tsp Freshly ground black pepper

    • 3 oz (85 g) Grated fresh coconut (or defrosted frozen coconut)

    • 3 tbsp Chopped fresh dill, fennel, or coriander

    Instructions

    1. Create the Rice-Dal Mixture Grind the chana dal and raw rice in a spice mill until powdered. Transfer the powder to a small bowl. Stir in the minced green chilies and the 3 tbsp of water. Mix thoroughly and set aside.

    2. Fry the Lentils or Nuts Heat the ghee or sesame oil in a large, heavy-bottomed nonstick frying pan over moderate heat. When the oil is hot but not smoking, add the urad dal (or peanuts/almonds). Fry for approximately 15 seconds or until they begin to turn light brown.

    3. Pop the Spices Add the mustard seeds and fry until they turn gray and begin to pop. Immediately drop in the curry leaves and the asafetida powder.

    4. Cook the Paste Seconds later, pour in the liquid dal-rice mixture prepared in Step 1. Cook, stirring occasionally, until the mixture dries out.

    5. Sauté the Beans Add the steamed green beans, salt, and black pepper. Sauté the mixture, shaking the pan frequently, until the beans are heated through.

    6. Finish and Serve Add the grated coconut and your choice of fresh herbs (dill, fennel, or coriander) at the very last moment. Toss gently to mix everything evenly and serve immediately.

    Serving Suggestions

    • Daily Lunch: Serve with rice and Split Pea Khichari with Fried Cashews.

    • For Guests: Add a side of Spicy Matchstick Potatoes.