This winter is extremely cold here, in Mississippi…it looks like as if its never gonna end! My local friends said ‘we are in the history’ the weather condition here has changed after 85 years…its snowing terribly in the south!!! And as the day light is so short…I often seek for that comforting cup of coffee…craving for hot snacks. But this New Year resolution(as usual) is to cut down that extra calories in the meal…so, no more fried, pastries for me:( Anyway…I am also putting lot of effort to cook more vegetables! Hope, I would stay on track.
The way I cooked this stir-fry today, is adopted from my Mom’s style of cooking. She pairs semi-cooked mung dhall with vegetables…to include plant protein in the diet…and unlike me, she sparingly uses oil and coconut…which is also very good for health.
Cluster beans 1/2 kilo
Split mung dhall/lentils 1 cup
Grated coconut 2-4 spoons
Green chili 3 chopped
Cumin seeds 1 spoon
Mustard seeds 1/4 spoon
Curry leaves few
Coconut oil 1 spoon.
Cook cluster beans with enough salt in boiling water. When it is tender, pour away the water, retain the beans
Semi-cook the lentils till done…but not mushy.
In a wide wok, heat oil. Add the spices and curry leaves. Wait till it sizzles.
Add the vegetables, lentils and coconut to it…stir-fry over high heat.
Serve to go with your meals.