Ingredients:

• Beans – 1/4 kilo
• Toor Dal – 200 g
• Red Chillies – 5
• A pinch – Hing
• 1 tsp – Haldi
• Salt
• 1 tsp – mustard
• Oil
• Curry leaves

Method:

1. Cut beans into very small cubes (as finely as you can) and cook it with salt and haldi.
2. Once it is cooked, drain all the water and keep aside.
3. Soak toor dal for about 2 hours and grind it coarsely with hing, salt and red chillies (depends on your palate).
4. Take oil in a pan and add mustard seeds.
5. Once they splutter, add curry leaves and then put the ground toor dal mix.
6. Keep on very low flame and cover so that the mix gets cooked.
7. After five minutes, saute well and cover again.
8. Repeat this process a couple until the dal is cooked.
9. You will know that it is cooked when the mix does not stick to the ladle.
10. Squeeze the water out of the cooked beans and mix it along with the toor dal mix and stir well so that both are blended.
11. It goes very well with sambar rice or rasam rice.

Recipe courtesy of Jayashree