Ingredients

Huruli kayi ( beans)—chopped—2 cups

Grated coconut ( kayi turi //nariyal)—1/2 cup

Green chillies (hasiru menasina kayi//hari mirch)—3

Kadale belle ( channa dhal)—1 tablespoon

Uddina belle (urad dhal)—2 tablespoon

Lemon ( nimbe hannu)—1

Coriander leaves (kothambari soppu//hara dhaniya)—-2 tablespoon chopped

Turmeric powder (arisina//haldi)—1/2 teaspoon

Jaggery powder (Bella//gud)—1 tablespoon

Salt—to taste

Water—2 cups or as required

Ingredients for seasoning (oggarane)

Oil—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Hing (asafoetida//ingu)—1/2 teaspoon

Wash and chop the beans into pieces.

Take kadale and uddina belle in a pan add one teaspoon of oil ,roast on medium flame.

When the dhals turns little brown in colour,add green chillies and sauté for few seconds.

Switch off the stove.

Add the grated coconut and mix well.

Keep it aside and let it cool.

Transfer the mixture to a mixer grinder jar and grind to smooth paste by adding sufficient water.

Now heat oil in a kadai or pan,add sasive,jeerige,hing, karibevu.

When it crackles add chopped beans.

Add 2 cups of water and let it cook.

When the beans becomes tender and cooked,add salt and jaggery powder.

Mix well.

Then add ground paste,arisina and little water and let it boil well.

Switch off the stove.

Add squeezed lemon juice,chopped coriander leaves and mix well.

Serve with rice,chapattis,rotti,dosa.