I had my wedding menu planned before we were even engaged, food is simply my favourite thing. I wanted something simple and cheap enough to feed nearly 200 and to be cooked fresh that morning with friends and family. I wanted good food combinations with something for every dosha. A light meal appropriate for a hot day, but satisfying enough for meat eaters. My dad called the food situation one of the only "imponderables" of planning for the big day.
Well, due to the love and effort of my dear friends and family, it worked amazingly, people enjoyed the food and are asking for recipes. Except there were loads of leftovers, and one rogue meat lover ducked out for KFC mid way through the reception. No converts there!
I didn't actually cook the thoren, my wonderful Indian friend did, and this isn't her recipe, it's mine. My guess is hers is a lot saltier and spicier, it went down really well so I'll let you adjust the seasonings to taste.
This recipe might take you about half an hour and feed four as a side dish. It was balanced with cool oily Gajar Subji at the wedding to keep all dosha's in check.
200 grams green beans
4 Tbs dessicated coconut
2 Tbs mung dahl
1 tsp ghee
1 tsp mustard seeds
1 curry leaf
3 cloves of garlic
About the same amount of ginger
½ tsp salt
chilli to taste
1 tsp coriander powder
½ tsp turmeric
Soak coconut and mung dahl seperately in just enough water to cover them.
Warm ghee in a wok. Add mustard seeds and curry leaf, when they first begin to pop add garlic, ginger and soaked dahl. Fry for just a moment-don’t burn! Add chopped green beans and salt and just enough water to cover the bottom of the pan. Turn down heat and cover, stirring occasionally and adding a dash of water now and then to prevent sticking. When tender add soaked coconut, chili, coriander and turmeric. Leave with the lid on for a minute to let it mix and warm.
Vata finds green beans less dry and difficult to digest than other beans, but would do well with extra ghee and coconut, and throw in some cumin.
Pita would do well with less the chili and garlic and a bit more coriander
Kapha loves beans, but use less coconut and ghee and balance the oiliness with an extra curry leaf and some more mustard-be careful it's not too bitter to be enjoyable though!