Though french beans are available round the year, I love the tender fresh green french beans available in winters. They have a lush green look that tempt you to pick them up immediately.  French beans contain a lot of dietary fiber, are low in calories and contain a lot of health promoting anti oxidants, so try and include it in your regular diet. Have you ever tried a combination of french beans and sprouts, well for me it was usually french beans and potato, but when I saw a post by Nutan Sawant, in which  she used the combination of moth beans and french beans, I was tempted to try it right away. The sabzi was simply loved by all at home. Thank you Nutan Tai for sharing an awesome recipe. Simply loved it and yes it is going to be a regular at my place for sure. And yes its a no onion no garlic recipe and hence can be prepared on festive days too. Putting up a simple yet very delectable recipe  of french beans and moth beans stir fry.
RECIPE CREDIT : Nutan Sawant 

RECIPE :
Ingredients
  • 1 cup tender french beans cut into thin roundels(approximately 150 grams)
  • 3/4th cup sprouted moth beans/matki
2 tbsp oil (adjust to choice)
  • 3/4th tsp cumin seeds
  • 1/8 tsp asafoetida
  • 1/2 tsp turmeric powder
  • 2 dry red chillies broken 
  • 2 green chillies(adjust spice level)+ 3/4th” ginger + 2 sprigs of coriander leaves ground to a paste
  • Salt to taste
  • 2 tbsp freshly grated coconut
  • 6 sprigs of finely chopped coriander leaves
METHOD:
  • Heat 1 tbsp oil in a pan, add cumin seeds, once they crackle add asafoetida, dry red chillies, ginger green chilli coriander leaves paste, turmeric powder and saute well on low flame till you get its aroma. Now just before heating up the oil, I dipped the moth beans in water. Why so? Now this recipe is a steam cooked recipe, hence it needs some moisture to cook under steam, which is why I just dipped the moth beans in water, drained the water and added the moth beans to the tempering. Saute well till the spices coat the moth beans, sprinkle just a bit of water only if necessary and cover with a steam release lid and let it cook till 3/4th done. Saute in between so that the steam released by the lid is also mixed well along with the moth beans and it cooks properly. 
  • Add in another tbsp oil now only if necessary and stir well.  Now just before adding in the french beans, I dipped them in water, drained the water and then added the beans so that they also get cooked properly. Saute well. As the french beans are tender they will cook easily. Add salt as required, mix well. Cover with a steam release lid and cook till done stirring frequently. 
  • Switch off the flame once done and garnish with a mix of freshly grated coconut and finely chopped coriander leaves. I served it with dal rice and raw mango chutney / Kairi chi Chutney. 
NOTE :
  • In konkan in most of the dry sabzis a mix of freshly grated coconut and finely chopped coriander leaves is added and yes it enhances the taste of the basic sabzi.
  • Since the sabzi is cooked under steam you require a little extra oil. Hence I added the same in stages so that you can adjust the quantity as required and don’t go overboard.
  • 1/4th cup of soaked moth beans give approximately 3/4th cup of sprouted beans