This recipe I tasted at our friend's place, Shoj and I liked it very much. They told that it is made in Rayalseema, a place in Andhra Pradesh and named it as Rayalseema beans curry. Whatever the name is, we liked the this recipe and so thought of trying it and it came out good, so thought of sharing you all.
1 lb beans chopped
1/2 cup Chana Dal soaked in water for about 3-4 hours
1 Onion chopped
2 Tomatoes chopped
2 pods of garlic chopped
2 tbsp Sambar powder or any sambar chili masala
1 tsp Mustard seeds
1/4 tsp Asafoetida
1 sprig Curry leaves
1-2 Dry Red ChiliesSalt to taste
1 tsp Oil
Note: you can prepare this recipe in a pressure cooker or in a regular pan. I prefer preparing this in a pressure cooker, as it takes longer time to cook in pan and make sure it does not overcook.
1. In a pressure pan, add oil and when it's hot add mustard seeds, when they start to sputter, add asafoetida, curry leaves, dry red chilies and garlic.
2. Add the onions and saute it until it turns transparent.
3. Now add the tomatoes and sambar powder and cook until the tomatoes are soft and the raw masala smell is gone.
4. Now add the chana dal, beans, salt and enough water just until the beans and dal are covered.
5. Close the lid with the whistle and pressure cook it for a 1 or 2 whistles.
6. Off the flame and let the pressure release and come to a room temperature, open the cooker and check the gravy, if it is too watery then with open lid cook on medium high flame for more 5 mins or else you can serve this hot with steamed rice or roti.