Cowpea or Payathangai remind my childhood days in my village. After school time over, we gone for picking this Cowpea for our snack. In fact we steal this cowpea from others farm. It's a fun right! Its a semiarid crop and drought tolerant. During rainy season its being harvested across the world. I can strongly say, it was being used as one of the snack in villages(many varieties. I may include them later). When we gone for shopping last week, I found this long beans in the market. So I decided to make it poriyal . Lets see how to make it.
Onion - 1
Moong dal - 3 tsp
Mustard seed - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 tsp
Asafoetida - ¼ tsp
Chilli powder - 2 tsp
Turmeric powder - ½ tsp
Grated coconut - 3 tsp (optional)
Oil for seasonings
Salt for taste
Cut the long beans into very small pieces.
Heat 1 spoon of oil in a pan. Once oil hot, add mustard seeds and urad dal.
When mustard seeds popping out add curry leaves. Then add chopped onion and stir it.
Once onion gets translucent, add asafoetida and stir it.
After 10 seconds, add finely cut long beans and stir it. Keep cook for 2 to 3 minutes.
Then add soaked moong dal and add a cup of water. Then add red chilli powder, turmeric powder and salt. Cook this till the water completely evaporate.
Finally add grated coconut if you have with you.
Now wonderful traditional long beans poriyal is ready to serve.
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Ingredients:
Long beans - 1 bunch (20 to 25)Onion - 1
Moong dal - 3 tsp
Mustard seed - 1 tsp
Urad dal - 1 tsp
Curry leaves - 1 tsp
Asafoetida - ¼ tsp
Chilli powder - 2 tsp
Turmeric powder - ½ tsp
Grated coconut - 3 tsp (optional)
Oil for seasonings
Salt for taste
Steps:
Soak the moong dal for 15 minutes in water.Cut the long beans into very small pieces.
Heat 1 spoon of oil in a pan. Once oil hot, add mustard seeds and urad dal.
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