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View Diary: Macca's Meatless Monday...How You Manage To Make Ends Meet (120 comments)

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  •  Green beans are in season (6+ / 0-)

    You need access to an Indian grocery store for this, but it's approximately my favorite dish ever, so here it is anyway.

    Heat a few tablespoons of oil in a large skillet (one with a cover) over medium heat.  Add a couple of teaspoons each of toor dal and channa dal, plus a dried red chili if you like that sort of thing.  Once they just start to brown, add a teaspoon of black mustard seeds and a couple of teaspoons of cumin seeds.  When the mustard seeds start popping, add maybe a half teaspoon of asafoetida.

    Previously, you'll have cut up a pound or two of green beans crosswise, maybe 1/4 inch wide pieces (this takes a while).  Add them to the skillet and toss with what's there already, along with maybe a teaspoon of salt.  Once the water starts to come out of the beans and it all starts bubbling, reduce heat a little bit and cover it up.  Check periodically -- when the beans go from their raw color to super bright green and then start to get dull again, they're almost done.

    While the beans are cooking, either reconstitute or thaw about a quarter cup of (unsweetened) coconut.  Add it to the beans when they reach that just-about-done stage, mix everything together, and let it cook for a minute or two.  Serve with anything; it's delicious.

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