A traditional dish. It is usually paired with morkuzhambu or vethakuzhambu. Since the gravies dont have any lentils in them, this is for the protein content that you will need in your diet!
Toor Dal (split Pigeon peas) - 1 and 1/2 cups
Channa Dal (split Chick peas) - 1/2 cup
Soak the above ingredients in water for atleast 2 hours, water should cover the dals.
Pole Beans - chopped finely about 4 cups (Steam the beans as we did for the pole beans curry.)
Oil- 4 teaspoons
Mustard - 1/2 teaspoons
Curry leaves - 1 strand
Hing or Asafoetida - 2 pinches
--->After 2 hours, take out the water, and grind the lentils, along with the chillies and some salt, to a coarse consistency. Use as less water as possible.
--->In a pan, add the oil and the mustard seeds (medium fire)
--->Once the seeds start sputtering, add the hing and curry leaves, add the ground dal, slowly mix it
---> Keep the flame on medium and keep stirring occasionally
--->In 10 minutes, you will see the dal will start to get hard, at theat time, pound it as you would mash Pav Bhaji so it will not form clumps.
--->In the next 10 minutes, the dal should be cooked and get seperated as a result of your pounding! and now add the beans and keep the fire to a low and cover and let it blend
Make sure, the fore is low, so it will not get burnt.
--->Garnish with fresh curry leaves.