 Ingredient1-2 standard zucchini (or half a large zucchini as in picture above)
15-18 snake beans (long green beans)
7-8 tablespoon chana dal (can use up to 1 cup, if you like this dal)
4-5 Tbsp grated coconut (dry works fine, or can use fresh)
1-2 green chilies
5-6 curry leaves (murraya koenigii) for garnish
1 tsp mustard seeds, a pinch of cumin seeds for tempering
1 Tbsp oil for tempering
water, as needed for steaming
salt to taste Direction
- Soak the chana dal in water for 5-10 mins
- While chana dal is soaking, peel, remove inner pulp and seeds, and dice the zuccini
- Cut the long green beans into pieces
- blend the green chilies and coconut into a coarse dry powdery paste and set aside
- heat oil in a pan, add the mustard and cumin seeds for tempering; mustard seeds will spatter - use a screen lid for the pan to prevent a mess
- when the spluttering dies down, add the chana dal and some water, cover the pan and let the chana dal cook till it gets a little soft; use approximately about 1 cup water for 1 cup chana dal
- add the chopped green beans; cover the pan and let the green beans cook in medium-low heat till they are almost done
- then add the zuccini, salt, a tablespoon or so of water if needed - look for a nice steamed texture where veggies retain their shape but are still cooked enough but not mushy
- if water turns out to be too much, just drain it out with a spoon as needed
- when veggies look about done, add the coconut+green chilies blend, stir it in, turn off heat and garnish with curry leaves
- serve warm with rice and sambar or rasam
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