Beans Carrot poriyal with chana dal | Carrot Beans Poriyal recipe
Beans Carrot poriyal with chana dal is a colorful and healthy stir fry side dish made with French Beans, Carrot, Chana dal, tempering ingredients, onion, and fresh coconut. Traditionally it is served with rice, rasam, or sambar.
What is Poriyal?
Poriyal is a coconut based vegetable dish that has its roots in the southern part of India where the use of fresh coconut is common.
The traditional South Indian dish is made by sauteing vegetables with mild spices and garnished with freshly grated coconut. It is one of the easy and quick stir fry dishes which you can make in 10–15minutes.
Poriyal (stir-fry) is also called Thoran in Kerala and Palya in Karnataka.
Vegetables that can be used to make poriyal are carrot, beans, cauliflower, bhendi/okra, cabbage, snake gourd, raw banana, cluster beans, butternut squash or chayote squash (chow chow), and beetroots.
Poriyal is made either with just one vegetable or a combination of vegetables.
It’s my option on days when I do not like to have dal with rice. It makes a good side dish for roti, chapati, or plain paratha too. What I like the most about this dish is the bite of chana dal. You can replace it with moong dal.
About Beans Carrot Poriyal recipe
The traditional poriyal recipe is to start by stir-frying pre-cooked vegetables (steamed or boiled) in a tempering of nutty urad dal, mustard seeds, cumin, and curry leaves, with a hint of spice from dry red chilies, with minimal oil. Finish the dish with freshly grated coconut. This time I made beans carrot poriyal with my twist that makes the boring vegetables taste better.
I grind fresh coconut along with cumin, ginger, curry leaves, and green chilies. The freshly ground coarse paste adds a layer of aroma and taste, making it taste better than the basic version. Crushed cumin seeds add a distinct flavor.
Instead of pre-cooking the vegetables, I prefer to cook the veggies and lentils in the tempering so that they absorb the tempering flavors and taste better.
You can make poriyal with one vegetable instead of a combination. But there are days when vegetables are in little quantity. I call it a fridge cleaning day. At that point, the combination works the best. This is how I came up with this combo.
Within minutes you have a dish that is packed with nutrition and flavors. Also, another health benefit is that it’s not harsh on the stomach.
Every dish has different ways of cooking and so does poriyal. Some prefer to stir fry the vegetables in the tempering and others prefer to pre-cook/boil the vegetables and toss in the tempering ingredients.
Stir fir process changes the color of vegetables. My preference for poriyal is pre-cooking vegetables. The only reason is, to retain the right color of vegetables.
Do not miss reading Pro tips as the section has a tip about retaining the color of vegetables. The dish is a visual treat to the eyes with orange, green, yellow, and white colors. Full of different flavors and textures, it’s a magical dish that one cannot resist.
Reasons to make
Super easy recipe and fast to cook.
Does not need any masalas.
Simple, delicious, colorful, and nutritious!
Low in calories.
The vegetables tantalizing mixed aroma of the blended mix.
The tri-color appearance makes it kids friendly.
No fuss dry curry.
Vegan and can be made gluten-free if the hing is skipped.
The dish is loaded with nutrients from beans and carrots, and protein from chana dal.
As the dish is mildly spiced, it can be relished by everyone.
Wash chana dal a couple of times and soak for 30–60 minutes.
Cut the vegetables into the same size for even cooking.
For poriyal, I prefer to cook the vegetables without covering the pan. It retains the bright color of carrot and beans.
Do not overcook the chana dal, it should hold shape and retain its crunchiness.
Add the coconut paste at the end.
Vegetables: In this recipe, I’ve used french beans and carrots.
Lentils: split bengal gram/chana dal.
Tempering: oil, urad dal, mustard seeds, cumin, dry red chilies, curry leaves, asafoetida (hing), and turmeric powder.
Others: fresh coconut and coriander leaves.
How to make Beans Carrot Poriyal
Wash the chana dal and soak in water for at least 30 minutes.
Grind fresh coconut, green chilies, ginger, curry leaves, and cumin seeds to a coarse paste without adding water. Keep it aside.
Heat oil in a kadai over medium flame. When hot, add urad dal, mustard seeds, and cumin. Let them crackle.
Add dry red chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp.
Add chopped/sliced onion and saute until it turns soft.
Add turmeric powder and fry for a few seconds.
Add the chopped vegetables and soaked lentils. Saute for a minute.
Add water and give a good stir. Add salt to taste and mix.
Cook on high flame with covering the kadai until vegetables and chana dal are cooked and water is completely evaporated.
Reduce the flame to low and add the coconut paste. Saute for a minute.
Switch off the flame. Beans Carrot Poriyal is ready to serve.
Beans Carrot Poriyal tastes the best as a side dish with hot steamed rice, rasam, sambar, or dal tadka.
The stir fry vegetable dish also goes well with roti, chapati, or plain paratha.
You can make this dish without coconut.
Can grate the carrot.
Can grind coconut, dry red chili, or green chili and cumin seeds without adding water. Add this paste after the dish is ready.
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Beans Carrot Poriyal with Chana dal
- 1/4 cup Chana dal (washed and soaked for 30-60mins)
- 1 cup French beans (chopped)
- 1 cup Carrot (chopped)
- 1/4 cup Coconut (fresh/frozen)
- 2-3 numbers Green Chilies
- 4-6 Curry leaves (optional)
- 1 tsp Cumin (jeera)
- 1 inch Ginger
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Urad dal
- 6-8 Curry leaves
- 2 Dry red chilies
- 1/2 Onion (chopped/sliced)
- 1/4 tsp Hing
- 1/2 tsp Turmeric powder
- Salt to taste
- Water (to cook)
- Wash the chana dal and soak in water for at least 30 minutes.
- Grind fresh coconut, green chilies, ginger, curry leaves, and cumin seeds to a coarse paste without adding water. Keep it aside.
- Heat oil in a kadai over medium flame. When hot, add urad dal, mustard seeds, and cumin. Let them crackle.
- Add dry red chilies, curry leaves, and asafoetida. Saute until the leaves turn crisp.
- Add chopped/sliced onion and saute until it turns soft.
- Add turmeric powder and fry for a few seconds.
- Add the chopped vegetables and soaked lentils. Saute for a minute.
- Add water and give a good stir. Add salt to taste and mix.
- Cook on high flame with covering the kadai until vegetables and chana dal are cooked and water is completely evaporated.
- Reduce the flame to low and add the coconut paste. Saute for a minute.
- Switch off the flame. Beans Carrot Poriyal is ready to serve.