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
Tempering;
Oil – 3 tablespoons
Mustard seeds – 1 teaspoon
Variations: