Fresh Beans 20-25
Red Bell Pepper 1
Baby carrots 5
Fenugreek Leaves 1/4 a bunch
Green chillies 5
Salt to taste
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Garlic pods 2
Cooked Toor Dal 3 tbsps
Oil 1 tbsp
Method of preparation:
Wash, remove stem and finely chop red pepper.
Finely chop baby carrots.
Wash, remove ends and finley chop fresh beans.
Slice green chillies into halves.
Boil 2 cups of water and add chopped beans and salt.
Boil for 5 minutes or until the beans are tender but firm.
Heat oil in deep pan, add mustard seeds, jeera, crushed garlic and green chillies.
When seeds start to splutter, add fenugreek leaves, cooked beans, carrots and pepper.
Stir fry for 5 minutes and add cooked toor dal.
Ajust salt, mix thoroughly until most of the moisure is gone.
Squeeze a lemon on top and serve with rice or roti.
Notes: I leave a little crunch to all the veggies. Make sure they don’t get mushy.