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Double beans with Amaranth greens

Beans and greens are a classic combination in many of the world cuisines. This delicious salad made using cooked double beans and greens, South Indian style is super healthy!
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Ingredients Method Notes

Ingredients
  

  • 1 cup beans heaped shelled double (fresh or frozen).
  • 2 cups amaranth leaves (or any other greens).
  • 1 tsp cooking oil .
  • 1 tsp dal udad .
  • 1/2 tsp mustard seeds .
  • pinch asafoetida .
  • 1 red chilli dried - broken into bits.
  • 1 sprig curry leaves .
  • to taste salt .
  • 1 tbsp coconut fresh scraped .

Method
 

  1. Pressure cook the double beans for 3-4 minutes with 1 cup water. Drain and keep aside. (I cook them directly in a small cooker. After one whistle, left it on sim for 4-5 minutes and then switched off the flame).
  2. In a cup of water, boil the leaves till tender - drain and keep aside. You can use a bit of this water to moisten the sundal in the end or use it as a stock for soup or sambar.
  3. Heat the oil in a wok. Add the udad dal, once this is golden, add the next four ingredients.
  4. Wait till the seeds splutter and the curry leaves crackle - add the greens and drained beans. Season with salt. Stir well to coat with seasonings. Remove from flame and garnish with fresh coconut.

Notes

This can be had as a snack or as an accompaniment to rotis or rice.
This combination was so hearty and filling, and I'm sure any other greens and beans combination can be made into a sundal, adding the nutritional benefits of green leafy veggies to the protein-rich beans.