Wash and cook the dal adding required water and a pinch of salt and keep it aside.
Wash and cut vegetable and boil it.
Chop onions and keep other ingredients ready.
Heat oil in a pan/kadai, add a pinch of asafoetida, splutter mustard seeds, cumin seeds, curry leaves, red chillies (broken into two pieces), black gram dal, chopped onions, little salt and fry for some time.
Then add boiled dal and vegetable and mix well.
Finally add grated coconut and garnish with finely chopped coriander leaves.
Broad bean curry is delicious and ready to be served.
It can be served along with any rice item.
Note: Always use fresh vegetables. Dal may contain small stone or dust particles. Clean and then use it.
Ingredients: 200 g - broad beans
1/2 cup - green gram dal
1 - onion
1 tsp - mustard seeds
1/2 tsp - cumin seeds
2 - red chillies
a pinch - asafoetida
2 tbsps - grated/shredded coconut
small quantity - curry leaves
small quantity - coriander leaves
1 tbsp - black gram dal
oil for frying
salt to taste