Poriyals

Heat 2 teaspoons oil in a heavy saucepan. Add the mustard seeds, cumin seeds, black gram dal, halved red chilli, asafoetida powder, and a few curry leaves.

When the mustard seeds splutter, add the chopped beans, salt to taste, and 2 tablespoons water. Cover saucepan with a lid and simmer over a low heat until the beans are tender. Add the grated coconut. Mix thoroughly.