1. Soak field beans (Mochai/Anumulu) in luke warm water for 2 hours.
2. De husk the outer skin and dry it on a clean cloth for a while in shade.
3. Deep fry the dried field beans until the bubbling subsides (till it gets crisp).
4. Now take a spoon of ghee in a pan and add chilly powder, salt and asafoetida to it.
5. Immediately drop in the fried field beans and saute for few mins in very low flame till the spices spread evenly.
6. Transfer to an air tight container and enjoy for a week.

Note: 1. You can also add crushed garlic to the ghee and then add the chilly powder etc. This will give you an extra flavour.
Recipe courtesy: 4th sense cooking

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