3/4 cup channa dhal (soaked for 1 hr)
1 tsp cumin seeds
1/2 tsp salt (for the dhal paste)
5-6 dry red chillies
3 1/2 cup green beans, chopped
4 tbsp oil
1 tsp mustard seeds
Few curry leaves
A pinch of asafoetida
On medium flame, steam the finely chopped green beans for 10-12 mins until they are half-cooked.
In a blender or food processor, add channa dhal, dry red chillies, cumin seeds and salt and grind coarsely.
In a pan, heat 4 tbsp oil (it seems like a lot of oil but really helps to get the crumbly texture), add mustard seeds, a pinch of asafoetida and curry leaves.
Once it splutters, add the ground channa dhal paste. Fry well on medium flame for 6-7 mins until it resembles a crumbly texture (doesn't darken, bad lighting in the above picture).
Now, add the green beans and mix well with the dhal. Fry till the raw smell goes and toss well.
For a healthier version, steam the channa dhal mixture for 10-12 mins, use 1 1/2 tbsp oil and then follow the rest of the recipe.
Serve warm as a side dish with rice.
Makes 5-6 servings.