Green beans and lentil crumble

Ingredients

• 1 pound fresh green beans, finely sliced
• 1/4 teaspoon turmeric
• 1 teaspoon salt

The Crumble:

• 2 cups toor dhal (yellow split lentil)
• 3 red dry chilies
• 1 teaspoon ground black pepper
• 1/2 inch ginger
• 3 tablespoons oil
• 2 teaspoons salt

The Tempering:

• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon urad dhal (split black lentil)
• a few curry leaves

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Preparation

• Boil the beans in water along with turmeric, salt. Strain and set aside.
• Soak the dhal in warm water for an hour, strain and grind along with chilies, pepper and ginger.
• In a large nonstick pan, heat the oil and fry the lentil mixture on medium flame, stirring continuously till the lentil crumbles. That is the sign of it being cooked.
• Add the cooked beans and salt and fold them in the cooked lentil crumble.
• In a separate pan, heat the oil and add the mustard.
• When it splatters, add the urad dhal and curry leaves and fry till the dhal is golden in color.
• Remove promptly and pour over the bean and lentil crumble.