Instructions: Heat oil and mustard seeds, black gram dal and red chiles. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook until done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chiles, red chiles, curry leaves and asafetida.

Heat one tablespoon oil and add ground paste. Cook on a low fire until dry.

Break up the dal with a fork and add the cooked vegetables. Cook on a low fire until dry. Serve hot.

You can substitute cabbage for the beans.

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