Ingredients:

• 1/3 cup – Toor Dal
• 2 to 3 dry red chilies
• 1/2 tsp – asafetida
• 2 tbsp – oil
• 1 tsp – mustard
• 2 cup – beans, finely chopped
• salt to taste

Method:

1. Soak the dal in water for 1 hour. Drain and add chilies, asafetida and salt. Grind to a coarse stiff paste.
2. Place in a microwave proof shallow glass dish and cook covered on full power for 4 to 6 minutes, stirring once half way through cooking.
3. Heat oil in a small fry pan on fire and season with mustard. Add this to beans. Add salt to taste.
4. Sprinkle with 2-3 Tbsp of water and cook covered on full power for 8-10 minutes.
5. Break the cooked dal into lumps, place in the mixer grinder and using the pulse switch, reduce it to a crumble. Avoid grinding it to paste.
6. Add the dal to beans, mix well and cook on full power for 2 more minutes.
7. Serve as a side dish with steamed rice and rasam.

Recipe courtesy of Chandra Bhat