Dry Curried Beans

Ingredients

• 0.5 teaspoon asafetida powder 
• 1.5 teaspoons mustard seeds black
• 1.5 teaspoons cumin seeds 
• 4  curry leaves fresh
• 0.5 cup desiccated coconut or fresh finely grated
• 1.5 pounds green beans trimmed cut into 1/4-inch pieces
• 1  chile such as serrano fresh red hot halved lengthwise
• 1.5 teaspoons picked-over skinned urad dal split
• 2 teaspoons vegetable oil 
• 0.5 cup water 

Equipment

• sauce pan
• sieve

Directions

1. If using desiccated coconut, soak in warm water to cover 1 hour and drain well in a sieve.
2. Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook mustard seeds, cumin, dals, asafetida, chile, and curry leaves, stirring occasionally, until mustard seeds begin to pop. Stir in beans, water, and salt to taste and simmer, covered, until beans are just tender and most of water is evaporated, 6 to 8 minutes. Stir in coconut.
3. * Dals are dried legumes.
4. · Beans may be made 6 hours ahead and chilled, covered. Undercook slightly so beans retain color when reheated.