¼ cup chickpea flour
¼ cup olive oil
1 teaspoon Spicewalla ajwain seeds
1 teaspoon Spicewalla ground turmeric
¼ teaspoon asafoetida (optional, but really great)
1 small yellow onion, finely diced
1 small Indian green chilli or serrano chilli, finely chopped
1 pound green beans, ends trimmed, cut into ½-inch pieces (see Tip)
1 teaspoon kosher salt
1 tablespoon fresh lime juice (from about half a lime), plus more if needed
Priya's tip: Don’t cut the green beans individually; it will take forever. Line up bunches of three or four beans of the same size and cut them together. Alternatively, just use frozen precut green beans—they work fine!
- In a medium skillet over low heat, toast the chickpea flour, stirring continuously, until the flour is golden brown, 5 to 7 minutes. Transfer the flour to a plate and let it cool. Wipe out the skillet.
- In the same skillet over medium heat, warm the oil. Once the oil begins to shimmer, add the ajwain seeds and cook until they start to pop, which should be in a matter of seconds.
- Swirl in the turmeric and add the asafoetida (if using), onion, and chilli. Cook until the onion is just translucent, 3 to 4 minutes.
- Stir in the green beans and salt, then the toasted chickpea flour. Add ¼ cup water and mix everything together so the flour evenly coats the beans.
- Spread the beans out into an even layer in the pan, cover, and cook for 5 to 7 minutes, until the beans are tender and bright green and there’s a crispy layer of chickpea flour on the bottom of the pan.
- Once the beans are cooked, scrape up the crispy bits from the bottom of the pan and mix them into the beans. Remove from the heat and add the lime juice.
- Taste and add more lime juice, if needed, then give everything one last stir before serving!
Chickpea Flour Green Beans is excerpted from Indian-ish © 2019 by Priya Krishna with Ritu Krishna. Photography © 2019 by Mackenzie Kelley. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.