Beans Carrot Stir Fry

This is one of the simple & quickest stir fry. I have added channa dal, it gives unique taste. And I used ginger in this poriyal. It’s the home remedy for digestion. I suggest this recipe, whoever wants to reduce their overweight and keep to maintain their body shape. 

For breakfast, you can take 1 bowl of beans & carrot stir fry. I hope this recipe will be more useful for beginners in cooking. This stir fry goes well with any steamed rice / Rasam/ Kulambu/ Curd/Chapatti…

Ingredients

Chopped Onion – 1 (Big)

Chopped Beans – 1 cup

Chopped Carrot – 1 cup

Channa Dal – 5 tsp

Dry Red Chilli – 2

Sliced Green Chilli – 4

Chopped Ginger – 1 tsp

Turmeric Powder – ¼ tsp

Hing /Asafoetida – a pinch

Mustard Seeds – ½ tsp

Splitted Urad dal – ½ tsp

Coriander Leaves – 1 tsp

Fennel Seeds – ¼ tsp

Oil

Salt

Method

Soak channa dal for about 10 to 15 min in hot water. If you use soaked channa dal, it can be easily cooked.

Heat oil in a pan, once it done, adds mustard seeds. When it pops out, add urad dal, red chilli, green chilli, and ginger one by one. And fry for a min.

Then add onion, salt and keep fry until it gets slight brown color. Now add soaked channa dal, hing, turmeric powder. Mix well then add beans, carrot and then fry for 3 to 5 min on a low flame.

Now add water as needed and cover the lid and keep cook the vegetables fully. In a blender add coconut & fennel Seeds, grind it (No need to add water).

Then add the coconut into that beans mix it well. Then switch off the flame. Garnish with coriander leaves. Serve with hot steamed rice.