Unless you’ve been to South India, it is unlikely that you have had a chance to taste this wonderful dish—it is not Indian-restaurant food, but home-style Madrasi cooking at its best. Nine times out of ten, badis (dehydrated bits of seasoned dal paste) are browned before they are added to a dish. This combination brings out the flavor of fresh green beans and offers varied personalities depending on the spice blend in the badis.
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Preparation Time: 5 minutes
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Cooking Time: 15–20 minutes
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Servings: 4 or 5
Ingredients
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0.75 cup (2.3 oz / 65 g) dried moong dal badis
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4 tbsp (2.1 oz / 60 g) ghee or unsalted butter
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16 oz (455 g) green beans, trimmed and cut into 0.25-inch (6 mm) pieces
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0.5 tsp turmeric powder
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0.125 tsp freshly ground pepper
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1 tsp salt
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2 tbsp minced fresh parsley or coarsely chopped coriander (divided into two 1 tbsp portions)
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0.75 cup (6 oz / 180 g) water
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1 tsp crushed dry-roasted cumin seeds
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1 tbsp lemon juice
Instructions
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Prepare the Badis: Check the size of your ready-made badis. If they are larger than a pea, place them in a mortar or bowl and crack them into pea-sized bits using a heavy pestle or kitchen mallet. Gather all bits and pieces and transfer them to a bowl.
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Fry the Badis: Heat the ghee (or butter) in a heavy saucepan over moderate heat. When just hot, drop in the badis and stir-fry until they turn reddish-brown.
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Add Vegetables and Spices: Add the green beans, turmeric, pepper, salt, 1 tbsp (half) of the fresh herbs, and the water to the pan.
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Simmer: Reduce the heat to low, cover the pan, and cook for 8 to 10 minutes, or until the beans are tender.
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Reduce and Finish: Uncover the pan and add the crushed cumin. Raise the heat and boil away all the remaining liquid, shaking the pan constantly to prevent sticking.
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Serve: Just before serving, sprinkle with the remaining 1 tbsp of herbs and the lemon juice.
Serving Suggestions
You can serve this dish with a pilaf, such as Rice with Stuffed Baby Eggplants, or a flatbread like Griddle-Baked Whole Wheat Bread. For a complete meal, consider pairing it with Mung Dal Soup with Tomatoes.
