Beans Poriyal – Beans Palya

Beans Poriyal or Palya is something my ten year old self wouldn’t even have looked at. Well, aren’t all ten year old kids that way? But fast forward 2 decades and here I am, waxing eloquent about this simple dish that is a part of any South Indian household. In this post, I will walk you through the step by step process of making green beans curry, the south Indian way.

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When I say this dish is simple, I really mean it. This is one of the first dishes I learned from my MIL. And it is also that dish that always features in my South Indian Thalis.

What is a Poriyal or Palya?

Poriyal in Tamil refers to a vegetable dish that has been fried briefly. Think of it as a stir fry. In Kannada, they refer to most dry vegetable dishes as Palya and not all of them are stir fries.

This classic South Indian dish goes by many names in Kerala and Andhra regions too. Kerala folks call it Thoran while the Andhra folks call it Vepudu. Although Vepudu refers to anything that has been pan or deep-fried.

South Indian Thali

For the uninitiated, Thali in Hindi means a platter. A typical South Indian Thali has a Sambar, Rasam, Kootu, Appalam, Poriyal, Pachadi, some form of mixed rice like lemon rice or tamarind rice and yogurt with pickle. There is also some Payasam for dessert. 

While this is the basic version, this can be improvised by adding more dishes or bringing about variations to basic recipes. When someone mentions South Indian Thali, there is always Poriyal. And this green beans based one is a keeper.

Ingredients

1. Green beans– Choose crunchy beans and string them before chopping them finely.
2. Moong dal– This adds a nice protein boost to this curry and is also a great way to improve the mouth feel.
3. Water– To cook green beans and Moong. You can also do this in the Instant Pot. Check the method section for more details.
4. Spice powders– For this recipe, all we need is turmeric powder and salt along with dried red chilis.
5. Tempering– We will be using extra virgin coconut oil for tempering this dish. Mustard seeds and urad dal also figure in the tempering.
6. Curry leaves– because no South Indian dish is complete without it.
7. Fresh grated coconut– This is what completes this dish on so many leaves. The sweetness of the coconut rounds the flavors in this stir fry so beautifully. Use unsweetened desiccated coconut in a pinch if you cannot find fresh coconut. Or use frozen shredded fresh coconut.

Dietary Specifications

This South Indian classic is naturally vegan and free from gluten. It is also free from soy, nuts and dairy. Since we add moong lentils, this is a protein rich dish that is great for kids and grown ups alike.

Variations

1. Swap the moong dal for 2 tablespoon of cooked and mashed Toor dal (pigeon pea lentils) or whole green moong. Please note that whole green moong will have to be cooked separately and then added because the cooking time for green beans and moong beans are totally different.
2. Make a dry spice paste of freshly grated coconut, 1 small peeled shallot, 1 serrano chili or any green chili and 1 teaspoon cumin seeds and add this instead of adding just the coconut.
3. Use unsweetened desiccated coconut instead of fresh coconut. But fair warning, the taste is very different when we use desiccated coconut.
4. Here are some other veggies that can be cooked the exact way- Avarakai or Broad beans, Kothavarangai or cluster beans, carrot and cabbage. If you are using cabbage, then skip cooking it in water, steam only the soaked moong dal for 10 minutes and proceed with the recipe.

Recipe Notes

1. The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
2. Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
3. Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups. 
4. Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
5. Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
6. For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
7. Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten.

Shelf life, storage and freezing

This stir fry keeps well in the fridge for 2 days, when stored in a covered air tight container. Leftovers can be frozen too.

To freeze this recipe, divide into one cup portions and freeze in freezer safe bags or containers. Thaw at room temperature for 30 minutes. Then, steam in a steamer for 5 to 6 minutes. Do not refreeze after thawing.

Method

Prep work

String the beans and chop them finely. Place the moong dal in a colander and wash well. Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

Place the inner pot into the instant pot. Add 1 cup water. Insert a tall trivet into the inner pot.  Transfer the chopped beans to a steamer basket. Place the basket over the trivet.

Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete. 

Once the cooking cycle is complete, do a quick pressure release. That’s it. We now have perfectly cooked green beans.

How to cook moong dal?

While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, ½ teaspoon turmeric powder and salt.

Cook the moong dal till its cooked but can still hold its shape. This takes roughly 7 to 8 minutes on medium heat. When done, drain the cooked dal in a colander and set aside.

Stovetop method

Steps 1 and 2

If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, ½ teaspoon turmeric powder and salt in a frying pan.

Steps 3 and 4

Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes. Drain in a colander and set aside.

Making the Poriyal

Steps 5 and 6

Heat a frying pan with coconut oil. Add the mustard seeds, urad dal, chana dal and dry red chilies. Give a quick stir. Wait for the mustard seeds to splutter and the dal to begin to brown. Do this on low heat to avoid burning.

Steps 7 and 8

Now, add the cooked green beans +moong dal mixture. Add salt to taste. Stir well to combine. Cook on medium heat for 2 to 3 minutes.

Steps 9 and 10

Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine. Cook for 1 to 2 minutes after adding the coconut.

When done, switch off heat. Serve with rice, Rasam or Sambar and Appalam by the side.

More South Indian Recipes

📖 Recipe

Print Recipe

5 from 1 vote

Beans Poriyal

This South Indian classic stir fry uses fresh green beans, moong lentils and fresh coconut. Simple ingredients come together to create a burst of flavors.

Prep Time20 mins

Cook Time20 mins

Total Time25 mins

Course: Main Course, Mains, Vegetables

Cuisine: South Indian

Servings: 4

Calories: 129kcal

Author: Anusha Praveen

Equipment

• 1 Frying Pan You will need an Instant pot if you are cooking the beans in the Instant Pot. Please read blog post for more details.
• 1 set of mixing bowls
• 1 Colander
• 1 set of measuring spoons and cups
• 1 Spatula

Ingredients

For soaking moong dal

• 3 tablespoon moong dal
• 2 cups water

For the Poriyal

• 400 grams green beans chopped finely
• 4 cups water to parboil beans and moong dal.
• 1 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Split white urad dal
• 1 teaspoon Chana Dal (Bengal gram)
• ⅛ teaspoon Asafetida Heeng or Perungayam
• 4 Dry red chili
• 10 curry leaves
• 3 tablespoon fresh grated coconut

Instructions

Prep work

• String the beans and chop them finely.
• Place the moong dal in a colander and wash well.
• Transfer to a mixing bowl, add 2 cups warm water and let it soak for 20 minutes.

How to cook green beans?

Instant Pot Green Beans

• Place the inner pot into the instant pot.
• Add 1 cup water. Insert a tall trivet into the inner pot.
• Transfer the chopped beans to a steamer basket. Place the basket over the trivet.
• Plug in the Instant Pot, press PRESSURE COOK- HIGH PRESSURE and set the timer to 0 MINUTES. Wait for the cooking cycle to complete.
• Once the cooking cycle is complete, do a quick pressure release.
• Set aside.

How to cook moong dal?

• While the beans are cooking, drain the soaked moong dal and add it to a frying pan along with 2 cups water, ½ teaspoon turmeric powder and salt.
• Cook the moong dal till its cooked but can still hold its shape.
• This takes roughly 7 to 8 minutes on medium heat.
• When done, drain the cooked dal in a colander and set aside.

Stovetop method

• If you do not have an Instant Pot, combine the chopped green beans, 4 cups water, drained soaked moong dal, ½ teaspoon turmeric powder and salt in a frying pan.
• Cook this on medium heat until the dal is cooked fully but can still hold its shape. This takes somewhere between 7 and 8 minutes.
• Drain in a colander and set aside.
• Making the Poriyal
• Heat a frying pan with coconut oil.
• Add the mustard seeds, asafetida if using, urad dal, chana dal and dry red chilies.
• Give a quick stir.
• Wait for the mustard seeds to splutter.
• Now, add the cooked green beans +moong dal mixture.
• Add salt to taste. Stir well to combine.
• Cook on medium heat for 2 to 3 minutes.
• Tip in the freshly grated coconut and curry leaves, reduce heat to low and stir well to combine.
• Cook for 1 to 2 minutes after adding the coconut.
• When done, switch off heat.
• Serve with rice, Rasam or Sambar and Appalam by the side.

Notes

1. The secret to a fine Poriyal lies in cooking the green beans just right. I prefer cooking the green beans just for 5 minutes until they are tender but still have a crunch. Check the instant pot method for cooking green beans perfectly every time.
2. Soak the moong dal in warm water for at least 20 minutes. This way, the dal will cook as fast as the green beans. The dal does not have to cook to a mush. The correct consistency is where the dal is cooked well but still holds its shape.
3. Use the water used for cooking the beans + dal to make Rasam, Sambar or Dal. The water has so many nutrients. You can even use it as broth or stock for soups. 
4. Skip the coconut if you are packing this in a lunchbox. This is especially true if you are living in tropical or hot places.
5. Adding turmeric is optional but recommended since it amplifies the green and makes it look vibrant.
6. For an authentic version of this Beans Poriyal, skip the moong dal completely and just use the rest of the ingredients.
7. Adding asafetida or Heeng- Hing or Heeng is a very commonly used ingredient in Indian cooking. In my house, my mom adds a pinch of it to this stir fry and pretty much any dish she makes. But skip this if you are allergic to gluten. Most compound asafetida have wheat flour added to it which makes it unsafe for people allergic to gluten

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 129kcal | Carbohydrates: 17g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 29mg | Potassium: 252mg | Fiber: 5g | Sugar: 4g | Vitamin A: 939IU | Vitamin C: 63mg | Calcium: 70mg | Iron: 2mg

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