Coconut Cashew Rice with crunchy green Beans

Coconut cashew rice with crispy stir fried green beans is an easy to make and quick vegetarian meal. Coconut rice is packed with aromatic coconut flavor, crunchy cashew nuts, peanuts and little bit of spice from dry red chillies. Crispy stir fried beans is one of the easiest side to make. Green beans are quickly blanched in microwave and then combined with crispy shallots , sprinkled with paprika and slow cooked in a pan until they are crunchy.

 

 

 

For the Crispy Green Beans Stir Fry

• 1 Cup Green Beans cut lengthwise into 1/2 inch pieces
• 1 Tablespoon vegetable oil
• 1/4 Teaspoon urad dal
• 1 Dry red chilli broken
• 1/4 cup finely chopped shallots or red onion
• 1/4 Teaspoon paprika
• 1/4 Teaspoon Turmeric powder
• Salt to taste
• freshly ground black pepper to taste

Directions

1. Chop green beans into 1/2 inch pieces lengthwise. Add the green beans in a microwave safe bowl. Add 1 Tablespoon of regular tap water , a pinch of salt and toss. Microwave on high for 2 minutes and 30 seconds or for 3 minute. If there is water in the beans, drain it and set aside
2. In a pan / kadai, heat oil. When the oil is hot, add urad dal and fry until they are light golden.
3. Then add broken red chillies and fry for 20 seconds
4. Add shallots and fry on low flame until they are crispy and golden
5. Then add previously microwaved green beans and sprinkle paprika, turmeric powder, salt and ground pepper
6. Give it a nice stir. Let the green beans cook on it own on lowest heat setting for 10 minutes. Toss / stir intermittently

7. Once they are crispy and have a nice crunch , switch off the flame and serve hot with coconut cashew rice

 

For the Coconut Cashew Rice

• 1 Cup Cooked Rice / Steamed rice
• 1 Tablespoon coconut oil
• 1/4 Teaspoon mustard seeds
• 1/2 Teaspoon urad dal
• 1 Tablespoon peanuts
• 6 Cashew nuts
• 1 broken dry red chilli
• 1 sprig of curry leaves
• 1/4 Cup fresh grated coconut or unsweetened desiccated coconut ( add more or less according to your taste )
• a big pinch of hing / asafoetida

Directions

1. In a pan / wok, heat coconut oil. When the oil is hot, add mustard seeds and let them splutter
2. Then add urad dal and fry until light golden
3. Add peanuts and cashew nuts and fry for 30 seconds until they are golden
4. Add curry leaves and dry red chillies and fry for 20 seconds until curry leaves are crispy
5. Add hing and give it a nice stir
6. Add grated coconut and stir in

7. Season with salt and add the cooked rice to the pan
8. Mix the coconut cashew mixture with the cooked rice and give it a nice stir to combine

9. Serve hot with crispy green beans