Beans chopped- 1/2 pound
Mustard seeds - 1/2 tsp
Oil - 1/4 cup
For the paste:
Channa dhal - 3 tbsp
Hing - a pinch
Red chillies - as needed
Soak channa dhal in warm water for 1 hour.
Strain well and grind along with other ingredients to a coarse paste without adding water.
Pressure cook beans for 1 whisle or microwave it(with water) for 13 to 15 minutes until done.
Strain and set the beans aside.
Heat oil in a pan, tamper mustard seeds, add the ground paste. Fry well till it breaks down into small pieces and becomes dry(see picture below). Add steamed beans and salt. Cook for another 2 minutes.