This time I'm not going to say, I'm back after a long time, held up with this or that and so on. Since this has become my usual routine these days. Anyways today I have come up with a very simple version of poriyal.
In my earlier days of cooking, I consider even this poriyal as something special, for me poriyal used to be very simple stir fry, with only vegetables, salt and turmeric powder. Poriyal has to meet the purpose of intake of vegetables in your regular diet, that's it for me. I never cared about adding any extra touch or flavours to it, which was more than enough for me and my husband.
But when I cook for others, the poriyal has to meet a few criteria, like proper seasoning with dried chillies, curry leaves etc.. also it has have few extra additions like grated coconut, moong dhal etc. I have seen so many people making so many different version of poriyal, each one is unique and delicious. Sometimes I even used to think, why we shouldn't have cooking as simple as just steaming , roasting with less spices or without any spices. Our great great ... ancestors lived with those food, they were happy and stayed much healthier as well. When cooking got complicated with lots of innovative techniques, our taste buds also went complicated, seeking for more flavours, sometimes which may also lead into lots of problem like wastage of food in some star restaurants to meet their high quality or even some minor problems in family with flavours or varieties etc... No no, please don't lead your thinking that is there any problem with my family, this is just general discussion about what happens around in most of the family. Okey let's move on to our recipe now.
Preparation time: 10 minutes
Cooking Time: 15- 20 minutes
Beans- 250 gm
Yellow split moong dhal- 1 tbsp
Fresh grated coconut- 1 tbsp
Onion- 1 small sized ( finely chopped )
Turmeric powder- 1/2 tsp
Coconut oil or sunflower oil- 1/2 tbsp
Salt to taste
Dried red chilly- 2
Curry leaves- 5 to 6
Mustard seeds- 1/4 tsp
Urad dhal- 1/4 tsp
Chop the beans finely and steam it in a steamer for 5 minutes. This will help your beans stay in shape and colour when you are cooking. Soak the moong dhal for about 30 minutes. Heat oil in a kadai, add mustard seeds and urad dhal, once the seeds start spluttering, add dried chillies and curry leaves. Stir for about a minute. Now add the finely chopped onions ans saute well until it looks transparent. Now add the grated coconut , moong dhal, turmeric and salt. Stir it for about two to 3 minutes until coconut gets light brown in colour. Finally add the beans and stir well. Cover the kadai with a lid and cook it for further 5 minutes until the beans look cooked well. Serve it warm with steamed plain rice, rasam and papad.