Long beans cooked with mustard seeds and red pepper, served with toor dal and basmati rice.
It's been quite a while since long beans last appeared on the blog - but it'd be more often if we could find them more frequently! These relatives of black-eyed peas have a deep, delicious flavor with less of the harsh greennness of green string beans, and have an almost dry but chewy texture. In this recipe from Madhur Jaffrey's World of the East, they were flavored with asafoetida, mustard seeds, cumin, toasted urad dal, dried red chilies and cayenne pepper, and at the end of cooking we added grated coconut. If you have those ingredients on hand, you could try this preparation with normal green beans too. We really loved this dish.