Lentil and green long beans     

Descriptionmoderately spicy vegetable to be eaten with plain boiled rice
Curry TypeVegetable
Source srikanth@engin.umich.edu (Ranganathan Srikanth)
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4
Ingredientsone cup thuvar dhal (yellow color flat lentil)
one cup channa dhal (yellow color hemispheric lentil)
one lbs. fresh green long beans (only fresh dont go for canned or frozen stuff)
1/2 teaspoon asoefetida (also called heeng)
teaspoons regular edible oil (prefer peanut) (reduce this to two if you are on diet)
5 dried red pepper fingers (reduce it to two if you palate is too sensitive.
InstructionsSoak both the lentils together in a bowl filled with tap water
for about two hours. Meanwhile trim the green long beans and cut them to about 1/2 cm width. Steam them with little salt until tender.
Set the beans aside. After the lentils have soaked drain the water away. Grind the lentils in a blender along with the dried red peppers, asoefetida and little salt. There is a technique to grind them stiff and the stiffer you grind the better it will taste.

While you grind at the first add three teaspoons of water. Grind for 30 secs. Then add three more spoons of water and mix the mixture inside with a spoon. Then grind again. Like this by adding minimal water one must iterate to get a good paste.

Take this lentil paste out and roast it in a hot frying pan with oil. Keep turning the paste and separating the lump while on pan. While the lentil paste is turning golden brown add the steamed beans and roast the veggie-lentil mix until the paste bundles have partially hardened up by dehydration. Keep turning the stuff while on stove lest they get charred.

To be eaten with hot steaming rice.

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