Soak one cup each of toor dal and channa dal for an hour along with 10 red chillies.
Grind the soaked dal with the red chili, salt and asafoetida into a coarse paste and steam it.
When it is cooled put it in the mixer and grind into small pieces. Dice beans, wash and keep aside.
In a kadai put one tablespoon of oil. When the oil is hot put mustard and curry leaves. After the mustard pops, add the beans and little salt and allow it to cook. When the beans are cooked add the ground dal mixture and stir nicely and serve. In the same way, you can make it with cabbage onion, carrot and kothavaraikai.
Grind the soaked dal with the red chili, salt and asafoetida into a coarse paste and steam it.
When it is cooled put it in the mixer and grind into small pieces. Dice beans, wash and keep aside.
In a kadai put one tablespoon of oil. When the oil is hot put mustard and curry leaves. After the mustard pops, add the beans and little salt and allow it to cook. When the beans are cooked add the ground dal mixture and stir nicely and serve. In the same way, you can make it with cabbage onion, carrot and kothavaraikai.
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