Beans and carrot poriyal

Summer brings an abundance of vegetables to the farmers markets and among them are green beans and carrots with the carrot tops still on them! This simple yet exotic and very tasty side dish of green beans and carrots seasoned with spices and curry leaves can be a wonderful addition at your next summer party!

Beans and carrot poriyal ( Serves 4)

Ingredients:

     3 cups French cut beans

     1 ½ cups of finely diced carrots

¼ cup grated coconut- fresh or dessicated and unsweetened

1 tsp mustard seeds

1 tsp cumin seeds.

6-7 curry leaves

½ tsp of grated ginger ( can be added in winter cause ginger produces heat in body)

2 tsp oil

Salt per taste

2 dried red chilli,1 tsp urad dal, 1 tsp chana dal

1 tsp roasted cashew nuts (optional)

½ tsp turmeric

Cooking Instructions:

1. Heat oil in pan. Add chana dal and roast for a minute, then add urad dal, mustard seeds and cumin seeds. Let mustard seeds splutter, add curry leaves, grated ginger, turmeric and roasted cashew nuts if using them. Add 2 tbsp of water and place a lid and cook for about 2 minutes till dals cook a little.

2. Then add the carrots and cover with lid and cook on low flame till the raw edge is taken off the carrots.

3. The add the beans and cook for a few more minutes with a lid on.

4. Now add the coconut, and salt and check to see if seasoning is balanced. Serve with rice or as a side dish.

(you may use finely shredded cabbage or shredded carrots, or shredded beets, only peas, a bag of frozen mixed veggies in this recipe.)