Photography Credit – Asha Shreedharan
Place a heavy stainless-steel kadhai on low heat. Add urad dal and roast, stirring. After a minute, add mustard seeds, stirring all the while. When they pop, add asafoetida and then immediately afterwards, the beans. Stir. Add a little water to prevent sticking and cook until the beans are cooked. You may add a little water again if it evaporates. When the beans are cooked, the water should have evaporated. Do not fully cover the beans or they will lose their green color. Once they are ready, add salt, turmeric powder, ginger-chilli paste, crushed peanuts and grated coconut and cook further, until everything is well mixed. Serve hot with chappatis (Indian flatbread) or rice.
The peanuts and coconut replace the oil and add flavour. You may use any one of them, or sesame seeds, instead of one or both. Spices may be used as per taste. A similar dish can be made with other vegetables such as green peas, field beans, cabbage, etc.