Cluster Beans - 1/4 kg. (finely chopped)
Mustard seeds - 1/4 tsp.
Urad dal – 1/2 tsp.
Curry leaves -a sprig
Oil - differs for all versions
To coarsely grind:
Toor dal - 1 cup
Dry red chillies – 2 or 3
Turmeric powder - a pinch
Salt - to taste
TO DO IN COMMON FOR ALL THE VERSIONS:
Soak toor dal and red chillies in water for 1/2 an hour. Drain completely and grind coarsely alongwith salt & turmeric powder. If necessary, sprinkle water.
Boil cluster beans with salt and turmeric powder, drain it and squeeze out the excess water using your hand.
TRADITIONAL VERSION WITH MORE OIL:
Heat a ladle of oil in a pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and fry till crisp and golden brown. Add the boiled cluster beans, mix well and saute for 3 more minutes.
Steam cook the ground paste for ten minutes and keep aside.
Heat 2 tablespoons of oil in a non- stick pan, temper with mustard seeds , urad dal and curry leaves. Add the ground paste and stir fry for 3 minutes. Add the boiled beans mix well and saute for 3 more minutes.
LESS-OIL & MICROWAVE VERSION:
In a micro proof dish, combine together the boiled cluster beans and the ground paste and Microwave HIGH(uncovered) for 5 minutes. Add 1 tsp. of oil, mix well and cook it uncovered in MICRO HIGH for two more minutes. Temper with the given ingredients. Serve hot.