VJ's Kitchen....

Ingredients:

Toor Dhaal - 1 cup
Green Beans - 1/2 kg beans top and tailed
Red Dry Chillies - 6 to 8
Channa Dhaal - 1 or 2 tablespoons
Mustard seeds - 1 tablespoon
Asafoetida - One pinch
Turmeric - One pinch
Oil - 1/4 cup.
Salt - To taste.

Method:

1.  Soak the toor dhaal and chillies in water(warm)  for around an hour.

2.  While the toor daal is soaking, cut the beans into small pieces.

3.  When you are able to break a soaked toor dhaal with your finger, it is ready.

4.  Transfer this to a mixie and grind it a little bit coarse with salt. (Add only minimal quantity of water)

5.  In a kadaai, heat half of the oil.
6.  Add in the mustard seeds and when it splutters, add the channa daal and saute them.
7.  Then add in the turmeric and asafoetida and mix it.

8.  Now add in the ground tood daal paste into this oil and keep stirring it.

9.  The daal will start to get cooked and the oil will be absorbed.
10.  Now add in the reminder of the oil and keep stirring the toor daal mix in the kadaai.
11.  In the mean time, cook the beans with some salt for around 10 minutes in a microwave (use minimal water) so that they are partially cooked.
12.  After a while of stirring the toor dhaal with oil in the kadaai, the toor daal will start to get separated.

13.  At this point, add in the cooked beans and mix it thoroughly.

14.  Let this simmer for around 10 minutes so that the beans is cooked fully with the toor daal (Keep stirring it on and off)

15.  Check for salt and add more if necessary.
16.  Best served with Vengaya Sambar rice or Gojju (pulikozhambu) rice.