1. Boil Field Beans/Kaalu in enough water adding one pinch of salt.
2. Drain the cooked Kaalu and keep aside.
3. Crush the ginger and garlic together using a mortar and pestle and keep aside.
4. Heat oil in a pan and add cumin seeds.
5. When the seeds puff up add the crushed ginger and garlic.
6. Add the finely chopped onion and fry till they become golden in colour.
7. Keep a low flame and add the sambar powder and salt.
8. Retain one table spoon of Kaalu and stir the rest into the pan.
9. Mash the retained Kaalu with one table spoon of chopped coriander leaves using a mixer or a mortar and pestle since the quantity is not much.
10. Add the mashed coriander and beans mixture to the Kaalu in the pan and stir well.
11. Cook till the Kaalu curry becomes thick and comes together.
12. Mix in the lime juice and the remaining coriander leaves. Benda Kaalu is now ready.

Tava roast:

1. Place a thin slice of butter on the tava and heat it on low flame.
2. When the butter starts melting, place a slice of bread on the center and toast on low heat.
3. Gently push the bread slice around the tava using a spatula so that it absorbs all the butter melting around.
4. When the bottom becomes golden in colour place another thin slice of butter on top of the bread slice. Do not flip.
5. Top it with a thick layer of the Benda Kaalu.

Recipe courtesy: Chitra Amma's Kitchen