Its almost Friday. Its almost mid august and Summer seems to have skipped the northwest. Just half a day or above 90 last weekend and back to high 60s all this week. No wonder homes dont come with any air conditioning. You hardly ever need it.
A quick post with this staple green beans stir fry(Sabji). A great side with an Indian meal with daal soup, bean stews, and bread, or as a side with any other meal.
Simple spices, few ingredients, and a crunch.
Another way we make beans, is My mum’s Green beans and potatoes.
My Dry Indian Sabjis collection here. All glutenfree.
Steps:
Add mustard seeds and fennel seeds in oil. Then add asofetida.
Add lentils and cilantro. cook for half a minute
Add green beans, chili flakes, mix and cook.
Listen to some music, bake cookies, walk the dog.
Currently playing Cocktail(hindi movie) songs on Loop. Yep, almost all hindi movies are musicals. And the Song albums are as big the music albums here. You can find songs on Dhingana or Desi music hindi apps. Apps are free.
After 8-10 minutes, Add salt, cook till golden on the edges. Serve.
Variations: change up the spices, add cumin, coriander or caraway seeds, add curry leaves, turmeric, garam masala.
Green Beans with Fennel seeds, lentils and cilantro.
Gluten free, Vegan, Indian
Ingredients:
2 teaspoons safflower or virgin coconut oil
1/2 teaspoon black mustard seeds
1/2 teaspoon fennel seeds
a generous pinch of asafoetida(hing, optional)
1/4 cup chopped cilantro
1 to 2 Tablespoons split peas or lentil of choice
1/2-1 teaspoon chili flakes ( to taste)
2-3 cups green beans (chopped if you prefer)
1/2 teaspoon salt or to taste
Method:
In a large pan, add oil, heat on medium heat.
Once the oil is hot, add mustard seeds and fennel seeds.
Mix and cook for a few seconds until the mustard seeds start to pop.
Add the asafoetida, split lentils/peas, 2-3 Tablespoons of cilantro and mix for a minute till the lentils just start to golden brown.
Add the green beans/french beans, chili flakes to taste.
Mix, add 2 Tablespoons of water, cover and cook on low heat for 10 minutes.
Add salt to taste, mix well, cover and cook for another 5-10 minutes until tender.
Serve hot topped with cilantro, fresh shredded coconut, chili flakes.
The split peas get toasted/fried to a crunchy state in this recipe. You can also use red lentils instead of split peas.
These beans are being shared at Slighty Indulgent Tuesdays, Whole foods Friday, Ricki’s wellness weekend, Healthy Vegan Friday
A couple of things to do. Stop by the Walk for Farm animals page and sponsor a team! Kristy and her family including the kids are participating. You can sponsor them here.(search for team name- Keepin’ It Kind).
If you havent already read this interview of one of my fave people Phillip Wollen. Read it today on The Thinking Vegan here.
“Anyone who tells me there is such a thing as “humane” slaughter should contact me. I see a wonderful business opportunity to sell them the Sydney Harbour Bridge. I seriously wonder how they define the word “humane”. It is a saccharine, feel
-good word designed to provide convenient cover for an atrocious act of barbarism. And it gives consumers a smug sense of satisfaction that eating animals is ethical, after all. A ghastly con – a betrayal of the worst kind.”
There are days when I feel bogged down by the constant pain around, days when surrounded by friends who are in high spirits, cracking jokes, having fun and I sit and think that its all silly(judging myself for not doing enough). Those days, As Mr Wollen says, I have to stop myself and check my head. I cant keep my efforts, however minuscule, going, if I myself get sick/depressed/exhausted. Small steps, small steps, enjoy the simple things around every once in a while. Its a long journey ahead.
Hamaree Rasoi says
August 10, 2012 at 5:58 amsimple, humble dish…
Hannah says
August 10, 2012 at 1:22 pmFinally, a promising recipe that uses fennel seeds! I needed just a pinch for a recipe a while ago, and accidentally purchased a jar twice… And then was “gifted” another jar from my dad, who discovered that he absolutely detests the flavor. So now I have a ton of fennel seeds, and no recipes to use them in! Thank you Richa, now I can finally start putting a dent in that stash.
Richa says
August 10, 2012 at 5:35 pmi love fennel seeds in most sabjis. you can add a load to any potato dish, to curries, or make loads of indian pickles:)
Caitlin says
August 10, 2012 at 2:08 pmi LOVE greenbeans! this would be an awesome variation to serve at thanksgiving! they look delicious 😉
Richa says
August 10, 2012 at 5:35 pmyou might have to tone down the spice;)
Shweta in the Kitchen says
August 10, 2012 at 4:28 pmsimple & delicious, lovely clicks
http://shwetainthekitchen.blogspot.com/
Richa says
August 10, 2012 at 5:36 pmThank you Shweta!
[email protected] says
August 10, 2012 at 5:35 pmYum! I would love this today. Seems so simple and I like that 😉
xoxo
ps. I live amongst meat eaters so I’ve learned to just focus on myself and help to influence people to eat more plant-based food by looking at how it contributes to our health. I found that pressuring people into changing what they eat only creates more stress and pressure….
Have an awesome weekend!
Richa says
August 10, 2012 at 6:02 pmThanks Ella!:) I usually use food activism. tempt people into choosing delicious vegan fare,, and most do respond by choosing so when we are around.
its just my newsfeed. i have to not look at it some days to keep my head straight. sigh
Jeanette says
August 10, 2012 at 7:24 pmLove all the flavors in this dish – I know my kids would enjoy it. Beautiful photos!
Kiersten @ Oh My Veggies says
August 10, 2012 at 7:24 pmThis looks so simple and delicious–I love it. I have more long beans than I know what to do with this summer, and I bet I could use them in this recipe!
Richa says
August 11, 2012 at 1:36 amThanks Kiersten. i have to plant some beans in our p patch. it will be fun to eat home grown beans!
Jeanette says
August 10, 2012 at 7:24 pmLove all the flavors in this dish – I know my kids would enjoy it. Beautiful photos!
Richa says
August 11, 2012 at 1:35 amThank you Jeanette
Hannah says
August 10, 2012 at 8:26 pmI love musicals almost as much as vegetables 😛
Richa says
August 11, 2012 at 1:35 amyou need to move to India then 😉
Kristy says
August 10, 2012 at 9:13 pmThese green beans look fabulous! Their flavors are so intricate and I love the addition of lentils! Also, thank you so much for mentioning our team! Your kindness is overwhelming! 🙂
I know how you feel- sometimes it is so hard to not judge others who chose to ignore the suffering of other living beings. I get so frustrated sometimes, but that frustration is a good reminder to me that being vegan is about compassion towards all living beings, including fellow humans.
Did I mention that these green beans are awesome? 😉
Richa says
August 11, 2012 at 1:35 amI end up judging myself for not doing enough and wasting time with silly things:)
Thank ya. the lentil crunch is fun!
glutenfreehappytummy.com says
August 11, 2012 at 7:39 pmoh i love green beans! this sounds like a lovely recipe! yum!
Cathleen says
August 12, 2012 at 4:10 pmI haven’t had green beans in such a long time. I am in need of some of this, thank you for sharing!!
Terra says
August 12, 2012 at 6:08 pmA few weeks ago we made fresh beans with onion and garlic. We accidentally made browned butter when cooking the onions and garlic. The sweetness with the green beans was really fantastic, I love making new food discoveries:-) I love your recipe, and love the simplicity of the recipe! I hope you have a wonderful week:-) Hugs, Terra
Marta @ What Should I Eat For Breakfast Today says
August 13, 2012 at 10:10 pmI so feel like beans today.
Tadka Pasta says
August 21, 2012 at 5:26 amThe fennel in there is such a surprise..and I love making sabzi with whole beans when they are so slender and tender. Trying this for dinner today!