Gujarati Green Mung Beans With Green Masala Paste Recipes

Steps:

• Combine oil, garlic, garam masala, mustard seeds, green beans, salt and 1/4 cup water in large skillet.
• Cover, and simmer over medium-low heat 5 minutes, or until beans are just tender.
• Uncover skillet, and increase heat to medium high. Cook 3 minutes or until liquid has evaporated.
• Sauté 3 minutes more, until beans start to brown.
• Remove from heat, stir in lemon juice and serve.

Steps:

• 1. Prepare the masala paste. Then, place the dal, water, masala, paste, turmeric, and salt in a pressure cooker and cook it over high heat until the regulator indicates high pressure, then cook about 30 seconds more. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the dal is very soft and creamy if not, cover and simmer until soft, about 10 minutes. Transfer to a serving dish, cover and keep warm.2. Heat the oil in a small nonstick saucepan over medium-high heat, add the red chili peppers and using the chiles whole, stand back from the pan in case they burst.) Remove from the heat, add the asafoetida, then lightly mix into the dal, with parts of it visible as a garnish. Sprinkle the garam masala and cilantro on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.