Beans Chana Dal Fry (Beans - Bengal Gram Lentil Fry)

         
         This is my version of a healthy side dish. I came up with this idea when I was looking to prepare a dry curry to be had with chapati. As I had only a small amount of beans leftover in the refrigerator, I added some boiled chana dal to increase the quantity. It turned out very yummy. You can also prepare it in a South Indian style, by tempering with mustard seeds, asafoetida, curry leaves, urad dal 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 chilli and asafoetida. After it stops spluttering add the onion, ginger and green chilies.

          Sauté 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.