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Ingredients

• 15-20 French beans, stringed, washed, chopped into small pieces
• ½ cup split Bengal gram (dhuli chana dal), washed, soaked in 2 cups water for ½ hour
• ½ cup split pigeon peas (dhuli toovar dal), washed, soaked in 2 cups water for ½ hour
• 4 tsp oil
• 1 tsp mustard seeds
• 10-12 curry leaves
• 6 red chillies
• Salt to taste

Method

1. Heat a little oil in a pan; add the beans and cook well, adding salt to taste.
2. Drain the water from the dals. Then put the dals, 3 red chillies and a few curry leaves in a blender with salt; grind to a coarse paste. (If needed, add a little water to maintain the paste-like consistency.)
3. Heat the oil in a pan; add the mustard seeds. As they begin to splutter, add the remaining curry leaves, red chillies, and dal paste. Cook until the paste begins to leave the sides of the pan.
4. Add the cooked beans and salt to taste; sauté well.
5. Serve.