Recipe

1. Masala: Heat 2 teaspoons oil in a heavy pan or skillet. Add the Bengal gram dal, black gram dal, coriander seeds, red chillies, and asafoetida powder. Saute for 3-3 minutes. Place mixture in an electric blender or food processor. Add the grated coconut and tamarind pulp. Blend ingredients to a thick paste, adding just enough water to make the paste smooth. Add salt to taste. Set the paste aside.

2. To a heavy frying pan or skillet, add the finely chopped beans, salt to taste, and a little water (just enough to prevent the beans from scorching). Cook over a low heat until the beans are tender. Remove from the pan and set aside.

3. Tempering: In the same pan, heat 1 tablespoon oil. Add the mustard seeds, Bengal gram dal, black gram dal, red chilli, garlic, cumin seeds, and a few curry leaves.

4. When the mustard seeds splutter, add the ground masala paste. Cook over a low heat for 5-7 minutes, until the mixture is dry and crisp.

5. Now add the cooked beans to the masala. Cook for another 2-3 minutes, until the masala blends well with the beans.

6. Serve with hot rice.