Ingredients:

• 250g – Kabuli chana
• 250g – Spring beans
• 25g – Tamarind (extract into juice)
• 20g – Chana dal
• 20g – Urad Dal
• 10g – Coriander seeds
• 1 small cup – Coconut
• 7-10 – Dry chillies
• 1 tsp – Sambar powder, to blend
• 3 tsp – Oil
• 1 tsp – Mustard Seeds
• Curry leaves
• 1 tsp – Rice flour
• Hing, as per taste
• Salt, as per taste
• Jaggery, a pinch

Method:

1. Soak chana overnight and pressure cook with a little salt.
2. You can drain the water and use it when you’re making the gravy. Steam the beans and keep it aside.
3. In a pan, add a tablespoon of oil and fry the hing, chana dal, urad dal, coriander seeds, and chilli until golden brown.
4. In a blender, add the above fried items, rice flour, and the coconut, and make it into a paste.
5. Now in a pan, add the chana, spring beans, tamarind juice, and a little sambar powder, and make it come to a good boil; add salt and jaggery to it.
6. Next, put the paste we made earlier and allow it to boil.
7. Put the remaining oil and mustard seeds and temper with the curry leaves.

Recipe courtesy of Kavitha