Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

　　

Ingredients

Serves 4

　　3 tablespoons canola oil

　　2 teaspoons yellow split peas

　　1 tablespoon black mustard seeds (optional)

　　1 teaspoon hulled black gram beans (urad dal; optional)

　　3 whole dried red chiles

　　8 fresh or 12 frozen curry leaves, torn into pieces (optional)

　　1 teaspoon cumin seeds

　　⅛ teaspoon asafoetida powder (optional)

　　½ cup unsweetened shredded coconut

　　¾ pound green beans, both ends trimmed, beans cut on an angle into 1" pieces

　　1 teaspoon salt, or to taste

　　½ teaspoon saambhar powder or rasam powder (optional)

　　1 cup water

　　

Step 1

Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds—they pop and splatter—and cook until you hear them crackle.)

　　

Step 2

Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)

　　

Step 3

Add the asafoetida, if using, and ¼ cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.

　　

Step 4

Add the remaining ¼ cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.

　　

Step 5

Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

　　Reprinted from Indian Home Cooking: A Fresh Introduction to Indian Food, With More Than 150 Recipes by Suvir Saran and Stephanie Lyness. Copyright © 2004 by Suvir Saran and Stephanie Lyness. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.Buy the full book from Amazon.