Green beans and fresh coconut salad

  • Yield : 2 bowls
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 40m

Green beans and fresh coconut salad
This is a crunchy bean salad with fresh coconuts that goes very well as a salad or a dry vegetable in an Indian meal.


Step 1

Soak the Bengal Gram Daal in hot water to soften them up for 15 minutes. In a wok, heat oil on medium to high heat. Add the Mustard Seeds and allow them to start spluttering.Add Dry Red Chilies, Asafoetida, Turmeric Powder, Curry Leaves, Bengal Gram Daal, Split Black Gram Daal, preferably in that order. This process has to be done fast and make sure you stir it so that it does not burn.

Step 2

Once the Bengal Daal starts to turn golden, add the Green Beans and give it a good stir. Cover the pan with a tight lid and let it cook covered, stirring occasionally. Once the Green Beans have cooked, add salt and cook uncovered. Let the Green Beans dry out and remove from heat. Serve warm.

My Notes
1. Do not add any water while cooking to stop the beans from going soft.
2. Use fresh coconut if possible. Grated dried coconut also works.

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