Carrot-Beans Poriyal Recipe is a chunky recipe which is a popular South Indian style yummy and delicious dish. The combination of this twosome will always rock in Indian cuisine.
We can prepare n number of recipes with this twosome & today I have tried one of the recipes. This combo will be mouthwatering and as an attractive one.
I prepared this recipe with moong and chana dal.
Ingredients of Carrot-Beans Poriyal Recipe
Carrot chopped-1 bowl
Beans chopped-1 bowl
Chana and Moong dal (soaked)- 2-3tablespoon
Green chilly 3-4
Garlic (smashed) 3-4 pieces
Coconut grated -1 tablespoon (Optional)
Salt and water - as required
Oil- 1 tablespoon
Turmeric powder a pinch
Mustard seeds- 1/2 tablespoon
Shredded coconut- (1-2 tablespoon)-optional
Curry and coriander leaves
Steps for Carrot-Beans Poriyal Recipe
Step 1
Soak the Chana and Moong dal before 15 minutes to start.
Step 2
Heat oil in the medium flame once hot, add mustard seeds, when it splutters, add curry leaves, diced green chilly and smashed garlic, for a few seconds until you get a nice fragrance.
Step 3
Add chopped vegetables with a pinch of salt and turmeric powder and allow to cook 2-3 minutes.
Step 4
Then add dals with required salt and water. Cover the lit and cook with a medium flame. (Check and stir the blend often and try to avoid overcook)
Step 5
Once it boiled check the water is emptied or not. If not, keep with a medium flame until the moisture gets absorbed. (Don’t add more water just spray little and cook)
Step 6
Once did garnish with coconut and coriander leaves then switch off the flame.
The delightful appetizing South Indian style carrot-beans Poriyal/shallow fry is waiting to be served! You can enjoy it with warm plain rice, chapati or any kind of variety rice, especially with curd rice.
Tips: If you like the taste of fried dal (chana and moong) instead of boiled one then add directly after muster seeds.
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