Beans & Black Chickpeas Stir Fry

          A simple and an easy side dish for your dal-rice or with chapattis. Healthy and nutritious, they are very filling and can be had as a lunch box meal. It can be made in no time and there can be many variations to this dish by just a bit of mix and match. For example, fresh grated coconut, coriander leaves, some cumin powder, curry powder, etc. can be substituted.

• 2 cups beans, chopped
• 1/2 cup black chickpeas, boiled
• 1 onion, chopped
• 2-3 garlic cloves, chopped
• 2 green chilies
• 1" ginger, chopped
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• handful of mint leaves, chopped
• ginger juliennes to garnish

          Heat oil in a pan and temper with the cumin seeds. After it stops spluttering, add the asafoetida, onion, ginger, garlic and green chilies. Sauté till the onions turns light brown.

          Now add the beans, salt and turmeric powder and continue to sauté on low flame till it is soft. Add the boiled chickpeas, garam masala powder and the mint leaves. 

          Give it a stir and sauté for a minute or two till it is well combined. Serve with ginger julienne.