Continuing the simple sautéed theme with flavors from home, today’s lunch was green beans, colorful sweet peppers, with gingely oil, mustard seeds, black gram dal, and dried red chilies. Classic south Indian recipe.
3 cups, fresh green beans, chopped into 1″ pieces
3 cups sweet colorful peppers, thinly sliced strips
1 tsp black mustard seeds
1/2 tsp asafoetida powder
2 tbsp gingely oil (can substitute canola, but it does take away from the authentic aroma)
1 tbsp black gram (urad) dal
4 dried red chillies, broken in two
2 tsp kosher salt
In a sauté pan, over medium heat, add 2 tbsps oil, and 1 tsp mustard seeds. Once the seeds start spluttering throw in the asafoetida, urad dal, and red chillies. Sauté for 2 minutes until the dal turns golden brown and the dried chillies have toasted well and darkened.
Add the green beans at this stage, sprinkle salt, mix well, cover and cook for 8-10 minutes.
Now add the peppers, and mix well. Check for salt, adjust per your need, and continue to cook uncovered for another 6-7 minutes until the peppers soften.
Best served with any flavored rice of your choosing, and a cup of dhal. I personally love a simple herb and ginger stir fried rice with it. I use cauliflower for my fried “rice”.