Channa dal – ½ cup
Tuar dal – ½ cup
Red chillies – 4 to 5
Salt – 1½ teaspoons
Hing – ¼ teaspoon
Turmeric powder – ¼ teaspoon
Curry leaves – 10
Beans - 150 gms to 200 grams
Oil – 3 tablespoons
Mustard seeds – 1 teaspoon

Makes: 4 serves 

  1. Soak the dals for 2-3 hours.
  2. Grind soaked dals with salt, hing, turmeric powder & curry leaves to a coarse paste.
  3. Transfer contents to a microwave safe container and cook for 4 to 5 minutes.(Alternatively the coarse paste could be steamed in idli plates)
  4. While the coarse paste cooks in microwave, cook chopped beans on stove top with enough water until tender. Drain excess water and keep aside.
  5. Remove contents from microwave, cut into small cakes & allow to cool completely.
  6. Once the cake is completely cooled cut it into small pieces.
  7. Chirp the chopped cake pieces a few times in mixer grinder. (The end product will be like a coarse powder).
  8. Heat oil in a deep pan, add mustard seeds allow spluttering.
  9. Add the coarse powder, fry in low flame until light golden brown, and keep stirring occasionally. (approx 2 to 3 minutes)
  10. Add the cooked beans & fry for an additional minute or 2.
  11. Serve hot with rice & ghee, traditionally served with More Kuzambu.

  • Beans can be substituted with carrot/cabbage.