Ingredients:

Directions: 

First make the seasoning: Heat oil in a skillet. When hot, add urad dal. When the urad dal turns a light brown, add mustard seeds. When the mustard seeds pop, add cumin seeds, and then the methi.

Immediately add the diced beans; sauté till they change color. Add salt, sugar and turmeric. Reduce heat to a simmer, cover tightly and cook till the beans are done.

Mix in coconut flakes, and remove from stove.

Variations:

Use frozen french-cut green beans instead of fresh beans. This reduces preparation time to 1 minute. Do not defrost beans.

Soak 2 tablespoons of moong dal in 1/2 cup water for 30–45 minutes. Add after beans are almost cooked, and simmer with the beans for 3 minutes. Omit coconut flakes.

This recipe can also be used for other vegetables, e.g., carrots, cabbage, chayote squash (good with the dal variation).

Contributed by: Meera Chandrasekhar

Prep time: 5 min
Cook time: 15 min
Yield: 1½ cups

Ingredients:

1½ cups raw peanuts
2 tbsp besan
1½ tbsp rice flour
1 tbsp corn flour
½ tsp salt
1 to 1½ teaspoons red chili powder
4 tsp oil
2 tbsp water

Directions:

Heat oil in a large, wide, microwaveable bowl for 4 minutes on high power.

In another bowl mix besan, rice and corn flours, salt and chili powder. Add peanuts. Sprinkle with water and mix well.

Stir the peanut mixture into the hot oil till the peanuts are lightly coated with oil. Microwave on high for 2-3 minutes.

Stir well and microwave again for 2-5 minutes, stirring every minute or so.

Allow peanuts to cool in the microwave for 2 minutes.

Roasted masala peanuts are ready serve!

Contributor: Kala Kumar