A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Green Beans with Split Mung Dal
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- #47782
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pound green beans, cut into 1.5 inch pieces
1/4 cup dried split mung beans, washed
1 tablespoon grated ginger
2 cloves garlic, minced
1/4 teaspoon fenugreek seeds
1/4 teaspoon turmeric
1/4 teaspoon ground fennel seed
1/4 teaspoon whole cloves
1/4 teaspoon ground coriander seed
3/4 teaspoon sea salt
3 dried red chilies (or to taste)
1 cup water, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons water
1 teaspoon corn starch
2 tablespoons oil
directions
Place green beans into boiling water for 6 minutes, drain and rinse with cold water.
In wok or frying pan, heat oil and add the garlic and ginger. Stir for 10 seconds. Now add the green beans and the spices. Stir fry for 3-4 minutes.
Next, add the mung dal and the cup of water. Bring to boil and then lower heat and simmer for 15 minutes uncovered.
Make a slurry out of the corn starch and 2 Tbsp. of water. Bring the pan back to a boil and add the slurry and mix until thickened.
Serve over basmati rice with flatbread and/or samosas, and an assortment of pickles.
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nutrition data
Nutritional data has not been calculated yet.
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