Thursday, September 22, 2011


Beans - 1 cup (finely chopped)
Toor Dal - 1/2 cup
Mustard Seeds - 1 tsp
Urid Dal - 1/2 tsp
Dry Red Chillies - 3-4
Salt - to taste

  • Soak the toor dal in water for about an hour. 
  • Drain out the water and put the toor dal in a mixer along with the red chillies. 
  • Coarse grind the mixture and transfer into a bowl.
  • Par boil the finely chopped beans in water with a pinch of salt.
  • Heat oil in a pan and add in the mustard seeds and urid dal. Let the mustard seeds crackle and the urid dal turn brownish.
  • Add the coarsely ground paste of toor dal and red chillies and fry for a few minutes. Add in some more oil along the sides of the pan.
  • When the coarse mixture turns slightly brownish, add in the blanched beans. Mix well and let it cook for 5 minutes. Serve hot!

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