Soak the Chana and Moong dal before 15 minutes to start.
Heat oil in the medium flame once hot, add mustard seeds, when it splutters, add curry leaves, diced green Chili and smashed garlic, for a few seconds until you get a nice fragrance.
Add chopped vegetables with a pinch of salt and turmeric powder and allow to cook 2-3 minutes.
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)
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)
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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