|2 cup||Cluster beans|
|1 no||Onion (finely chopped)|
|2 nos||Green chillies(slit open)|
|3 clove||Garlic (crushed)|
|¼ tsp||Cumin seeds|
|4 nos||Curry leaves|
|¼ tsp||Asafoetida powder|
|¼ tsp||Turmeric powder|
|¼ tsp||Red chilli powder|
|½ tsp||Coriander/dhania powder|
|½ tsp||Salt (or to taste)|
|3 stks||Coriander leaves (finely chopped)|
|2 tsp||Grated coconut (optional)|
|1 cup||Bengal gram|
Wash and soak Bengal gram for at least an hour, the drain all the water using a colander, pat dry with a kitchen towel. You can also drain the excess water using a paper towel. Wash and cut the Cluster beans into small pieces and plunge them in salted water with little turmeric. Bring it to a boil and simmer for few minutes, cook until just tender. Again drain all the excess water from the beans and grind coarsely in a mixie, do not over grind, simply run the pulse setting on the processor for a couple of times. Same way grind the pre-soaked Bengal gram to a coarse consistency and keep it aside.
Now heat oil in a non-stick pan or Kadai and slightly toast the mustard, cumin seeds and curry leaves. Sprinkle little asafoetida powder and saute the onions with garlic and green chillies until tender. Add the ground Bengal gram and fry for say 4 to 5 minutes until they loose the raw smell. At this stage add the ground cluster beans, turmeric powder, red chilli powder, dhania powder and salt. Mix to blend, it might look little soggy in the beginning, but keep frying them on medium high for 7 to 8 minutes until it turns dry. Garnish with fresh curry and coriander leaves. Mixing grated coconut might enhance the taste, but its purely optional. Serve hot with plain rice and sambar.