Long Beans with Soya and Rye Berries (Guest Post - 18 By Mireille)
Mireille from Chef Mireille's Global Creations is our 18th guest contributor in "Be My Gue...
Oil - 1 tablespoon
Soya chunks - 2 cups
Rye berries - Three-fourth cup(soaked overnight)
Long beans - 6 cups(snapped into small pieces)
Onions - 1(finely chopped)
Chilies - 3(small and finely chopped)
Ginger paste - 1 tablespoon
Tomatoes - 1(chopped)
Peanut coconut masala - One-fourth cup
ground turmeric - Half teaspoon
Oil - 2 teaspoons
Urad dal - 2 tablespoons
Moong dal - 2 tablespoons
Cumin seeds - 1 teaspoon
Aamchur powder - Half teaspoon
Curry leaves - 12
Salt - As per taste
Lime Juice - Using half lime
Boil rye berries in a pot of water until tender, about 20 minutes. Drain.
Place rye berries in a bowl. Cover with boiling water and let sit for 10 minutes. Drain.
Heat tablespoon of oil. Add onions, chilies and ginger paste. Saute until vegetables are softened.
Add long beans, tomato and half cup water. Cover and cook for 10 minutes.
In another skillet, heat 2 teaspoons oil. Add urad dal, moong dal, cumin seeds and aamchur powder. Toast for a few minutes, until golden brown. Add curry leaves and cook for another half minute.
In the pot with the long beans, add turmeric, masala and salt to taste. Cook for 1 minute.
Add contents from skillet and lime juice. Stir to combine. Let sit for 5 minutes before serving.
Whole grains, vegetables and protein from the soya and the dhal's - a complete one pot meal!
It's meant as a one pot meal. If you'd like, you can serve it with a simple green salad.