Summer Beans Stew
From 'Chef's Table'
Heat the oil in a 3- to 4- quart sauté pan over moderately low heat until it shimmers. Cook the urad dal, shaking the pan, until pale golden, about 2 minutes. Working quickly, add the mustard seeds, chile, curry leaves, shallot, and ginger. Remove the pan from the heat and stir everything together.
Return the pan to the stove, increasing the heat to moderate, and cook, stirring, until the shallot is softened, about 2 minutes. Add the green and wax beans and cook, stirring, for 1 minute.
Increase the heat to high and add the stock, then salt to taste. Cook until the beans are tender but not soft, about 9 minutes.
Season with salt and serve immediately.
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