1. Dry roast the poppy seeds and red chillies till they change color and allow it to cool.
2. Grind the roasted poppy seeds along with coconut into a powder and keep aside.
3. Break the beans and remove the fiber.
4. Chop them into small pieces and pressure cook for 3 whistles.
5. Heat one tablespoon of oil in a vessel and add the mustard seeds, chana dal, urad dal and let them splutter.
6. When the seeds stop popping, add the curry leaves and fry for few seconds.
7. Now add the beans, salt, turmeric powder and poppy seeds powder to it.
8. Mix well, fry for few minutes and switch off the flame.
9. Serve hot with steamed rice or roti.

Recipe and image courtesy: Indian cuisine