1/4 kg Beans
1/2 cup Redgram dal
1/2 cup Bengalgram dal
2 Red chillies
4 tbsp Oil
1 tsp Mustard seeds
Salt to taste
Asafoetida- a bit
Cut the beans to small pieces and cook them. The cooked beans should not have any water, it should be dry.
Meanwhile, soak the two dals and red chillies in water for about an hour. Grind them coarsely.
In a nonstick pan, heat the oil, add mustard seeds and then the dal paste, salt, asafoetida. Roast well till it the colour changes.
Add the cooked beans and mix well.
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