14 Pavillion Drive, Airport Oaks, Auckland


Snake Beans & Zucchini

Snake Beans & Zucchini
Serves: Ready In:


1-2 standard zucchini (or half a large zucchini as in picture above)
15-18 snake beans (long green beans)
7-8 tablespoon chana dal (can use up to 1 cup, if you like this dal)
4-5 Tbsp grated coconut (dry works fine, or can use fresh)
1-2 green chilies
5-6 curry leaves (murraya koenigii) for garnish
1 tsp mustard seeds, a pinch of cumin seeds for tempering
1 Tbsp oil for tempering
water, as needed for steaming
salt to taste


  1. Soak the chana dal in water for 5-10 mins
  2. While chana dal is soaking, peel, remove inner pulp and seeds, and dice the zuccini
  3. Cut the long green beans into pieces
  4. blend the green chilies and coconut into a coarse dry powdery paste and set aside
  5. heat oil in a pan, add the mustard and cumin seeds for tempering; mustard seeds will spatter - use a screen lid for the pan to prevent a mess
  6. when the spluttering dies down, add the chana dal and some water, cover the pan and let the chana dal cook till it gets a little soft; use approximately about 1 cup water for 1 cup chana dal
  7. add the chopped green beans; cover the pan and let the green beans cook in medium-low heat till they are almost done
  8. then add the zuccini, salt, a tablespoon or so of water if needed - look for a nice steamed texture where veggies retain their shape but are still cooked enough but not mushy
  9. if water turns out to be too much, just drain it out with a spoon as needed
  10. when veggies look about done, add the coconut+green chilies blend, stir it in, turn off heat and garnish with curry leaves
  11. serve warm with rice and sambar or rasam

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