Dry Curried Beans

Name: Dry Curried Beans
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons asafetida powder; 2 teaspoons black mustard seeds; 2 teaspoons cumin seeds; 4 fresh curry leaves; 118 milliliters desiccated coconut or 3/4 cup finely grated fresh coconut; 680 grams green beans, trimmed and cut into 1/4-inch pieces; 1 fresh hot red chile such as serrano or Thai, halved lengthwise; 2 teaspoons picked-over split skinned urad dal; 2 teaspoons vegetable oil; 118 milliliters water

If 65 cents per serving falls in your budget, Dry Curried Beans might be an excellent gluten free and vegan recipe to try. This recipe makes 6 servings with 105 calories, 3g of protein, and 7g of fat each. If you have water, mustard seeds, chile such as serrano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 hours.

Instructions

If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.

Ingredients you will need

Desiccated Coconut

Water

Equipment you will use

Sieve

Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut.

Ingredients you will need

Mustard Seeds