Beans - 10 nos ( Chopped & Boiled )Channa & Toor Dhal - 1 cup
Dry Red Chilly - 5 nos
Asafoetida/Hing - a pinch
Curry Leaves
Mustard & Cumin Seeds - 1/2 tsp
Salt to taste
Oil - 2 tsp
Preparation:
1) Soak the dhal & 2 red chilly for 2-3 hrs. Drain water and grind into a fine coarse paste.
2) Place the dhal paste on idly plate and steam for 15 mins. Remove from idly plates and after it cool break into very small pieces using your fingers.
3) Heat oil in a pan add mustard & cumin seeds after they crackle add hing, red chillies and curry leaves after they fried add boiled beans, & steamed dhal mix it well and saute for 10 mins in medium flame.
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