10 December 2012,04:16 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Grind the dhal with red chilies, fennel seeds and cumin seeds. Gradually add little water, to make a coarse mix.
  • Steam the ground dhal for 5 minutes. Set aside and cool for about 5 minutes.
  • The Tempering: Put the oil and ghee in a wok over medium heat. When the oil is hot add the tempering ingredients, over medium heat, till the mustard seeds splutter and the dhal turns golden.
  • Add onions and green chilies to the skillet and stir-fry for a minute. Add in the steamed dhal. Stir to blend well.
  • Cook, stirring frequently till the dhal is golden brown and grainy in texture for about 3-5 minutes. Add little oil if needed.
  • Add the beans and adjust seasoning with salt. Blend well. Cover and cook, stirring frequently, till beans turns tender. Remove from heat.
  • Sprinkle coconut over beans and stir well.


  • 500 grams topped, tailed and diced fresh green beans
  • 120 grams finely chopped onions
  • 75 grams chana dhal, washed, soaked and drained
  • 30 grams grated fresh coconut
  • Dried red chilies, to taste
  • ½ teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 green chilies, chopped
  • Salt, to taste


  • 1 teaspoon black mustard seeds
  • 2 tablespoon Cooking oil
  • 1 dried red chili
  • Few curry leaves
  • 1 teaspoon urad dhal

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