Beans Poriyal

                                 Beans Poriyal is tasty if half cooked Toor Dhal or Pasiparuppu is added.In that case, coconut can be avoided.In olden days, before the days of pressure cooker,when Toor Dal was cooked outside, it can be taken, partly cooked and mixed with any Poriyal.Toor Dhal is tastier than Pasiparuppu.( split Moong Dhal ) 
                         Nowadays, it may sound weird to hear of Toor Dhal being added with Poriyal.Once people taste, they will definitely follow it.




Beans Poriyal

                      

Ingredients  :

Beans             250 gms.
Toor Dhal or Pasiparuppu   2 tbsp.
Red chillies  2
Garlic Pods   6
Grated coconut     1 tbsp.
Oil,  Salt, Mustard, Split Urad Dhal, Curry Leaves.

Method :

1.Soak the Dhal for 30 mins. Slice the beans finely and cook with the soaked Dhal with
   very little water just for 1 whistle in a small cooker. Half a tsp. of sugar or a pinch of
   cooking soda can be added with the Beans to retain the green colour.

2.Heat the oil, add the Mustard, Urad dhal, Curry Leaves and later the broken chillies
   and the crushed Garlic Pods.

3. Then add the cooked Beans and saute on a low fire till the water is absorbed.

4. If preferred  1 tbsp. of grated coconut can be added.

 Note :

We, pure vegetarians, normally do not add Garlic to any Poriyal.Now as things have changed and because Garlic is recommended for a healthy heart and above all as we can endure the smell of it,we use it for some of the Poriyals.