Whole Green Beans

Name: Whole Green Beans (Moong Sabat)
Cuisine: India
Ingredients: 8 ozs (230 g) whole green beans; The same as described under the dal urhad except for the addition of 2 ozs (60 g) finely-cut browned onions.; 1 teaspoonful turmeric; ½oz (15 g) clarified butter or ghee; 12 finely-cut cloves of garlic; 2 pts (1·2 litres) water; 4 dried red chillies; 1oz (30 g) finely-cut ginger; 2½ to 3 teaspoonfuls salt

Moong Sabat

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for cooking the beans

8 ozs (230 g) whole green beans
2½ to 3

Asia
India
Dinner
Spicy
Vegetarian
Gluten-free

Method

For cooking:—The procedure is the same as described under urhad (whole black beans).

For bagkar or tadka:—Heat the ghee, fry the onions till golden brown and add ginger and the green chillies. Stir and add red pepper and the garam masala. Mix half of it into the dal and keep the remaining half for addition to it just before serving.