Prep 3 h
Cook 30m
Serves
4
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Ingredients

    300 gms cluster beans, finely chopped after snapping off the strings

    1/4 cup chana dal or split Bengal gram

    1 tsp urad dal or split black lentil

    1/4 cup toor dal or split pigeon pea lentils

    4 dried red chillies

    1 tsp black mustard seeds

    1/2 tsp turmeric

    A pinch of hing or asafoetida

    4 tbsp groundnut oil

    Handful of fresh curry leaves

    Salt as per taste

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Ingredient Substitution Guide

Method

Wash all the chana and toor dal and soak for three hours. Drain the water.

Grind the soaked lentils with turmeric, asafoetida and layer them on top of an oiled pan. Cover with a lid and steam the lentils.

Once the steamed lentils cool down, crumble them by hand and keep aside.

Steam the cluster beans adding a bit of turmeric until tender.

Heat a deep bottomed pan and add oil. Once the oil is hot, add mustard seeds, urad dal, dried red chillies and curry leaves. Once they start spluttering, add the crumbled lentils and cook until they appear crispy.

Add the cooked beans to the crumbled lentils. Add salt and stir fry for a little while over a low flame.

Serve hot.

Ishita B. Saha

The writer is the author of the culinary travel blog ishitaunblogged.com. She is currently based in Chennai and has been a Dubai resident for two decades.

Try this recipe at home and let us know at food@gulfnews.com