Green Beans - Carrots Urid Dahl Curry
Updated: Jan 19
This dish has been one of my go-to Indian style side dishes. But you can always use it as a topping with some healthy carbs or in your buddha bowls packed with various vegetables.
I learned this recipe a couple of years back from a fellow expat named Jackie here in the Netherlands. She was American but married to an Indian guy and this recipe was passed to her from her mother-in-law. (Well at least someone's mother-in-law can cook so good that you actually wanna learn from her. And not to please your husband, but because you actually like the recipe=).
So yes, this is a legit, Indian recipe. I will add other Indian recipes I have learned during this cooking workshop later. So keep your eyes and ears sharp!
Now without further ado, Green Bean-Carrot Urid Dahl Curry
1 teaspoon oil
½ teaspoon mustard seed
½ teaspoon urid/urad dahl
Several curry leaves
2 tablespoons of flaked coconut
1 teaspoon of turmeric
Chop green beans into small pieces. Chop the carrots the same way and par boil the vegetables. Fry mustard seeds in oil. When the mustard seeds start to pop, add Urid dahl and curry leaves. Urid dahl should become slightly brown.
Add green beans and carrots and turmeric to fried spices. Toss vegetables until coated with spices and oil mix. Add in coconut once vegetables are cooked and toss again
Let vegetables continue to cook through on a low flame. Once cooked, let the vegetables absorb spices and oil.
Serve as a side-dish or as a salad on a bed of rice. ENJOY!