Directions

• Keep around 3-4 cups of water to boil
• Once the water boils, add the cut beans and cook covered for 10-12 minutes
• Required salt & turmeric can be added this time
• Check to see if its cooked and then strain the beans through a sieve
• Heat the oil in a pan and add mustard seeds and allow then to crackle
• Add the chana dal and roast till golden brown for 15 seconds or so
• Add the cut & asafetida and red chillies and roast for a few more seconds
• Now add the cut beans and saute for 2-4 minutes
• Add the grated coconut and saute for a few minutes and switch off the flame
• The curry is generally eaten with rice

* Notes:The same method can be used for various other vegetables like carrots, beets,cauliflower, broccoli etc. The cooking time for each vegetable will vary.