Poriyals, from Tamil Nadu, and Thorans, from Kerala in India, are quick dishes where vegetables are stirfried with spices and coconut, turning ordinary vegetables into something amazing. They can form part of a meal, or can be eaten alone with roti or chapatti.
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Green Bean and Carrot Poriyal with Mung Dal and Coconut
cuisine: South Indian
prep time: 6 mins
cook time: 15 mins
serves: 4-5 depending on how you use it
1 cup finely chopped green beans, sliced into lengths (flat beans) or into small slices (French beans)
1 carrot, chopped into small cubes
2 tablespoons mung dal, soaked in water for 20 mins and then drained
0.25 tspn turmeric
1 green chilli, chopped finely
1 small onion, finely chopped
0.25 cup grated fresh coconut or use frozen coconut
0.5 cup water
1 Tblspn ghee
0.25 tspn black mustard seeds
8-10 curry leaves
0.5 tspn urad Dal
Heat the ghee in a pan or kadai over medium flame and add the mustard seeds. When they pop, add the curry leaves and urad dal and saute for a moment until the dal darkens.
Add the chopped green chilli and onions, and sauté until the onion softens.
Now add the beans, carrots and mung dal. Mix them well with the spices and stir fry for 2-3 mins. Add a little water, about 0.66 cup, cover with a lid and cook over low heat for 7 mins until the dal turns soft but is still holding together. It needs to be cooked but you don’t want it to be a mush. Stir occasionally and add a little more water if necessary.
Stir in the turmeric and add the grated coconut. Mix well and allow to cook over the low heat for a minute. Remove from the heat and serve.
Precooked mung dal can be used. Use less water in the recipe and cook for only 3-5 mins if using cooked mung dal. Pre cooked channa dal can also be used.
I have used left over Mugh ni Dal to make this dish. It is delightful.
Peas can be added.
The dish can be made with beans only, or with carrots only.