Green beans and lentil crumble

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
1 pound fresh green beans, finely sliced

1/4 teaspoon turmeric

1 teaspoon salt

The Crumble:

2 cups toor dhal (yellow split lentil)

3 red dry chilies

1 teaspoon ground black pepper

1/2 inch ginger

3 tablespoons oil

2 teaspoons salt

The Tempering:

1 teaspoon oil

1 teaspoon mustard seeds

1 teaspoon urad dhal (split black lentil)

a few curry leaves


  • Boil the beans in water along with turmeric, salt. Strain and set aside.
  • Soak the dhal in warm water for an hour, strain and grind along with chilies, pepper and ginger.
  • In a large nonstick pan, heat the oil and fry the lentil mixture on medium flame, stirring continuously till the lentil crumbles. That is the sign of it being cooked.
  • Add the cooked beans and salt and fold them in the cooked lentil crumble.
  • In a separate pan, heat the oil and add the mustard.
  • When it splatters, add the urad dhal and curry leaves and fry till the dhal is golden in color.
  • Remove promptly and pour over the bean and lentil crumble.


Green Beans and Lentil Crumble, photo 1
Green Beans and Lentil Crumble, photo 2


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