I came up with this idea when I had to make a dry side dish to be eaten with chapatti. As I had only a small amount of beans left over in the fridge, I added boiled chana dal to increase the quantity. The end result was delicious. You can dish out a south Indian version too, by tempering with mustard seeds, urad dal, curry leaves and a pinch of asafoetida and finishing off with a sprinkle of sambar/rasam powder.
- 500 gms beans, Chopped finely
- 1/2 cup chana dal (Bengal gram lentil), soaked overnight
- 2 onions, chopped
- 1 tsp. ginger, finely chopped
- 2 green chilies, chopped
- 2 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds
- 1 whole dry chilly
- pinch of asafoetida
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tsp. coriander-cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. lemon juice
- 1 tsp. coriander leaves, chopped
Boil the chana dal till soft but not mushy. Keep aside. Heat oil and temper with cumin seeds, mustard seeds, red chily and asafoetida. After it stops spluttering add the onion, ginger and green chillies.
Saute till light brown. Now add the beans and salt and cook, covered on a low flame. Sprinkle water and stir at intervals.
When almost done, add the boiled chana dal, all the dry spices and lemon juice. Stir well to combine. Serve, garnished with coriander leaves.