Green Beans with Garlic and Mustard Seeds– Our school lunch recipe wagon presents a school lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and pack for the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Green Beans with Garlic and Mustard Seeds (Lahsuni Rai Beans)
SCHOOL LUNCH RECIPE WAGON:Green Beans with Garlic and Mustard Seeds
Mustard seeds are to southern, southwestern and eastern India what cumin seeds are to the north. Used to season just about every savory preparation, they evoke a hot and nutty flavor once they are heated in oil.
3 tablespoons peanut oil
½ teaspoon brown mustard seeds
3 garlic chilies, finely chopped
1 onion, finely chopped
14 ounces fine green beans, topped and tailes
1 teaspoon ground cumin
¼ teaspoon salt
- Cook the oil in a skillet over medium heat. Add the mustard seeds and fry. Stir constantly, ½ minute, or until they boil. Don’t burn
- Add the garlic, chilies, and onion, fry, and stir frequently, 3 minutes, or until the onions soften. Add the beans. Fry 1 minute longer
- Stir in the cumin and salt and continue frying 2 to 3 minutes. Pack warm in a heated lunch tote for a hot lunch on the go.
You can carry your hot lunch in a heated lunch tote.
SCHOOL LUNCH CHEF