Archive | 11:00 pm

Fresh Beans with Moong Dal

11 Jan

Chikkudukaya Pesarapappu.

Fresh beans are stringed and chopped into small pieces. They are then cooked in oil along with whole spices. Moong dal is boiled separately till soft but whole and added to the cooked beans. Serve fresh beans with moong dal with steamed rice and dollop of ghee.
Makes: around 4 Servings of Fresh Beans with Moong Dal


Fresh Beans 2 Cups (Chopped)
Moong Dal 1/4 Cup
Green Chiles 3 – 4
Turmeric Powder a Big Pinch
Red Chili Powder 1/4 tsp
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

String the fresh beans and wash thoroughly.
Chop the fresh beans into halve if they are long.

Wash moong dal in water and boil in a cup of water for around 15 minutes.
Once moong dal is cooked and turns soft, strain it.
Remove stems, wash and slice the green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped beans.
Cook covered on low flame for around 8 minutes or until beans change color and turns soft.
Uncover, stir in moong dal once beans is cooked.
Fry for a minute or two, stir in turmeric powder, red chili powder and salt and remove from heat.
Serve fresh beans with moong dal with steamed rice and dollop of ghee.
Notes: Make sure moong dal is boiled well before adding to the pan.

Suggestions: Adjust spice with green chiles. If fresh beans are not cooked well, put the curry back on heat, add a splash of water and cook covered on low flame till done.
Variations: Check other recipes with fresh beans here.
Other Names: Fresh Beans with Moong Dal , Chikkudukaya Pesarapappu.