Long Beans Poriyal - Long beans dry masala - Simple side dish for Rice / Roti

I seldom do long beans. Last week when I visited wet market for weekly purchases the shop vendor told me the long beans is really nice.. I should try.. I thought of giving it a try. So I brought some. I wanted simple lunch so made rasam and this masala poriyal. It is perfect to go with curd rice, Rasam rice or even roti. I had some left over which I spread on my toasted bread next day. So this is really multi purpose side dish
Long beans - 350 g
Ginger - 1/2 inch 
Garlic - 4 pods
Onion - 2 tablespoon (finely chopped)
Curry leaves - 10
Oil - 2 teaspoon
Mustard seeds - 1/4 teaspoon
Urad dhal - 1 teaspoon
Red chillies - 1 (optional)
Sambar powder - 1 teaspoon
Cumin seed powder - 1/2 teaspoon
Coriander seed powder - 1/2 teaspoon
Salt to taste


Clean and slice the long beans into 1/2 inch pieces. Crush garlic and ginger pieces. Heat oil in the pan and add mustard seeds, urad dhal, ginger garlic pieces, onion, curry leaves. Fry till dhals are brown in color. 
Add sliced Long beans and cumin seeds powder, turmeric powder and salt. Add 1/2 cup water and close the lid. Let it cook. 
When it is 1/2 cook add sambar powder, coriander powder and mix well. Cook till is fully cooked
Serve hot