Ingredients
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1
-
-
-
2
-
3
-
2
-
4
-
1/2
-
4
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
Masala: Heat 2 Teaspoons Oil in a Heavy Pan or Skillet. Add the Bengal Gram Dal, Black Gram Dal, Coriander Seeds, Red Chillies, and Asafoetida Powder. Saute For 3-3 Minutes. Place Mixture in an Electric Blender or Food Processor. Add the Grated Coconut and Tamarind Pulp. Blend Ingredients to a Thick Paste, Adding Just Enough Water to Make the Paste Smooth. Add Salt to Taste. Set the Paste Aside. |
|
2
Done
|
to a Heavy Frying Pan or Skillet, Add the Finely Chopped Beans, Salt to Taste, and a Little Water (just Enough to Prevent the Beans from Scorching). Cook Over a Low Heat Until the Beans Are Tender. Remove from the Pan and Set Aside. |
|
3
Done
|
Tempering: in the Same Pan, Heat 1 Tablespoon Oil. Add the Mustard Seeds, Bengal Gram Dal, Black Gram Dal, Red Chilli, Garlic, Cumin Seeds, and a Few Curry Leaves. |
|
4
Done
|
When the Mustard Seeds Splutter, Add the Ground Masala Paste. Cook Over a Low Heat For 5-7 Minutes, Until the Mixture Is Dry and Crisp. |
|
5
Done
|
Now Add the Cooked Beans to the Masala. Cook For Another 2-3 Minutes, Until the Masala Blends Well With the Beans. |
|
6
Done
|
Serve With Hot Rice. |
