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Green Beans and Peas
August 23rd, 2008 filed under Dry Vegetables, Subji (Vegetables), Vegan
Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.
Recipe serves 4 to 6.
Ingredients:
- 4 cups or 16 oz frozen French cut green beans
- 2 cups or 6 oz frozen green peas
- 2 tablespoons oil
- Pinch asafetida (hing)
- 2 teaspoons cumin seed (jeera)
- 5 red chilies (lal mirch)
- 2 tablespoons washed urad dal
- 2 teaspoons coriander powder (dhania)
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoon salt adjust to taste
- 1 tablespoon lemon juice adjust to taste
Method
- Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
- When the cumin seeds crack, add hing, red chilies and urad dal.
- Stir-fry for half a minute, stop if the urad dal changes color.
- Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
- Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
- Remove the cover and add the coriander powder, salt, and turmeric.
- Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
- After turning of the heat add lemon juice.
Suggestions
- Urad dal can be replaced with washed moong or chana dal.
- Use as a filling to grilled sandwiches.
Hello Manjula,
I came across your website very recently. Got impressed and made this beans and peas receipe the other day. It was very tasty that too without garlic and onion. I never liked beans so much. This was quite good. Only change was that I made it with fresh green beans and slit them in between. midium stirngs.
Thanks
Ashwini
Manjula,
Thanks a lot for this easy, simple and very tasty way of cooking vegetables. I can now sense the “real taste of vegetables”. Flavoring the oil with cumin seeds, hing, red chilies make whole difference. I did not use hing much in my cook expect for Sambar. I have felt by adding hing to vegetables, help in digestion. I have tried the same recipes for other vegetables like green cabbage, purple cabbage (which was super hit) and beet root (grated), carrot (grated). I am so looking forward to your Ladoo with Gaund. I had my second baby few months back, I remember my mother making them by frying the gaund and making ladoo and panjiree for my first delivery. I wish I had remembered how she made them …
I must say I learned Jain cooking from you. Thank You. Poppy London
hi manjula aunty ….i tried your gaazar ka hala recipe and my would be like it so much …thanks for help and support ………:)
Hi Manjula Aunty,
I have small request to make, could you please post the recipe for ‘Sarso ka sag’?
I tried once and I couldn’t eat myself. I mean the sarson ka taste was very strong.
Thanks in advance!
Kavita
Dear Aunty, I made this yesterday and it came out very well !
Namaste Auntyji
Just wanted to say I tried this dish and loved it. It’s so healthy and so delicious.
Looking forward to trying some of your other recipes. You make cooking so easy………..thank you!!!!!
Hello Jaya,
Urad dal makes it little naughty, and give nice color but it is optional.
Manjula
Dear Auntyji,
Thanks for posting a new recipe. I’ll let you know when I’ve tried it.
One question though, what is the purpose of the urad dal for this dish?
Jaya
Manjula, I absolutely love your recipes! I will try this one tomorrow, it looks great.