Stir Fry Indienne (India)

Serves 4.

5 tablespoon vegetable oil
1 tablespoon toor dal (optional)
1 tablespoon chana dal (optional)
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 teaspoon mustard seeds
1 large onion sliced
1/2 lb. green beans trimmed and halved
1 large red bell pepper
1 cup mushrooms sliced
1/2 cup cooking wine/ cooking sherry
3/4 cup water
1 teaspoon cornstarch
1 teaspoon coconut powder (or grated)
salt to taste
1/4 cup unsalted peanuts

On medium heat, put the oil in a large skillet or wok. When the oil is hot, add the toor dal, chana dal, cumin, cayenne and the mustard seeds. Stir until the mustard seeds begin to pop. Add the onions and stir 2 minutes. Add the green beans and stir to coat the beans with oil. After a minute, add the bell pepper and stir for another minute to mix well. Add mushrooms and stir the mixture for 3 minutes. Add the cooking wine and 1/2 cup water. Simmer, covered for 5-7 minutes. Dissolve the cornstarch in 1/4 cup water and add. Sprinkle with coconut powder and salt. Mix well. Garnish with peanuts and serve.