This protein-rich matwadi palya from Karnataka is brimming with the goodness of subtle spices and the crunchiness of green beans. Works perfectly both as a salad or as a side.
Wash chana dal and soak it in filtered water for an hour. If you are in a hurry, 30-minute soaking in warm water should suffice. Drain the water.
To a blender add soaked chana dal, coriander seeds, cumin (jeera seeds), dry red chili and grated coconut.
Pulse until everything is coarsely blended. Set aside.
Chop green beans into 1/2-inch pieces.
In a pan, heat oil. Splutter mustard seeds. Add hing and curry leaves and stir for a few seconds.
Add cut beans and salt and mix well. Set the lid and allow the green beans to cook on medium flame for 5 mins. Stir a couple of times to make sure nothing sticks to the bottom (you can add a few drops of water or reduce the heat if it is browning at the bottom). Don't overcook the beans.
Add the blended chana dal masala and mix well.
Set the lid and allow to cook for an additional 4 minutes, stirring once in a while.
Serve at room temperature as a salad or hot as a side with rice or roti.