Beans Poriyal / Beans Thoran / Easy String Beans Stir-Fry - South Indian Style

As I had promised in my Bread Upma post I have been posting few recipes regularly on the tag "Quickies/Bachelor Cooking". There are 20+ recipes under this label currently which enables newbies in the kitchen to whip up tasty dishes. These are easy to make for anyone who is running against time. So here is my new addition in the tag. Beans Poriyal/Thoran here is a basic easy to make thoran for beginners in South-Indian cooking. I have made two types of poriyal. One with a simple tempering and garnishing with coconut and the second one seasoned with spice powders. The first method can be taken as the basis of most of the vegetable poriyals. One could substitute Carrots, Beetroots, Cabbage, Long Beans, Broccoli, Spinach in the place of beans, except that the pre-cook time of the vegetables vary. 

Type 1: Beans Thoran / Beans Poriyal
Preparation time: 15 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Green chillis - 2
Curry leaves - 2
Grated coconut - 1 1/2 tbsp (Can substitute unsweetened dry coconut powder)
Salt - 1/4 tsp or to taste

Method:
Steam the chopped beans until tender. Aternatively it could be cooked in microwave with a tsp of water for 2 mins. Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the split green chillis and curry leaves. Throw in the cooked beans and salt and mix well. Heat for about 3 to 4 mins in medium-high heat. Remove from heat and mix the grated coconut. The whole stove-top process takes a maximum of 10-12 mins.
Note: Use of coconut is optional in this recipe. But I strongly suggest not to skip since it gives the authentic taste.

Type 2: Beans Mezhukupuratti
Preparation time: 20 mins; Serves - 2
Ingredients:
Beans - 1/2 lb - Chopped fine - 1 1/2 cups
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Chana dhal - 1/2 tsp
Curry powder - 1 tsp - Available in Indian Grocery Stores
Coriander powder - 1/4 tsp
Chilli powder - 1/4 tsp
Curry leaves - 2
Salt - 1/4 tsp or to taste

Method:
Heat oil in a non-stick pan and add the mustard seeds to splutter. Add the mustard seeds and chana dhal and cook in medium heat until the chana dhal is roasted and changes to light brown in color. Add the curry leaves and add the chopped beans. Cook for about 4 to 5 mins in med-high heat stirring occasionally. Add the chilli powder, curry powder, coriander powder, salt and mix well. Add about a teaspoon of water and continue to cook for another 7-8 mins in medium heat until the beans are cooked through and the spices are well infused. 
Note: Sambhar powder can be substituted for curry powder in this recipe. Just play around with the proportion of the spice powders used here.
I am sending this to Flavors of South India event by Nayna and to Life is Green event by Shilpa.