Ingredients:

• 500 g – french beans, chopped into one-inch pieces
• 2 tbsp – Bengal Gram dal
• 1 – onion, cut into thin slivers
• 3 to 4 – fresh Red Chillies
• 1inch piece – ginger, peeled
• 3 to 4 flakes – garlic, peeled
• 2 tbsp – coconut, grated
• 2 stalks – Curry leaves
• 1 tbsp – coriander seeds, finely chopped
• 1 tsp – Coriander seed powder
• 1 tsp – black maharasthrian masala powder
• 1/4 tsp – Turmeric powder
• 1/4 tsp – asafetida powder
• 1/4 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• Lemon juice to taste
• 2 tbsp – oil
• salt to taste

Method:

1. Soak bengal gram dal in water for 30 minutes.
2. Grind ginger, garlic, chilli and coconut to a paste, keep aside.
3. Dissolve all dry masala powders in 1/2 a cup of water and keep aside.
4. Heat oil in a heavy saucepan.
5. Add seeds, asafetida, curry leaves and allow to splutter.
6. Add onions and stir fry for a minute.
7. Add ground paste and masala mixture and stir fry till oil separates.
8. Add french beans, dal, 1/2 a cup of water and cover it.
9. Simmer till cooked.
10. Dal should smash when pressure is applied, but do not overcook.
11. Add lemon juice and salt and allow excess water to evaporate.
12. Add chopped coriander.
13. Serve hot with puri or bhakri.

Recipe courtesy of Saroj Kering