Ingredients
Cluster Beans (Cut into 2″ thin pieces lengthwise) – 1 big bowl
Thuvar dal – 1/2 cup
Bengal gram dal – 1/2 cup
Red chillies – 2 to 3 Nos
Cumin Seeds – 1 teaspoon
Turmeric powder – ¼ teaspoon
A pinch of asafetida
Oil – 2 tablespoons
Mustard – 1 teaspoon
Curry leaves few
Salt – 1 teaspoon or as per taste
Method:
Soak both the dals for two hours. Drain the water and grind along with chillies,Cumin seeds, asafetida, pinch of turmeric powder and salt to a coarse paste (like vadai dough).
In a vessel put the beans and salt and sprinkle little water. Mix well. Cook on medium flame till it is cooked soft. Keep it aside.
In another kadai put the remaining oil. When it is hot add mustard. When it pops up add curry pasteleaves and then add grinded dhal and fry for a 10 mins approximately and spread the dhal paste and make to small pieces by stirring it regularly.
When it is cooked and more crispy add cooked beans and mix well.