Step 1

First rinse chana dal in water for a few times and then soak them in ⅓ cup hot for 30 minutes. Later drain the water and keep the soaked chana dal aside.

Step 2

Either you can rinse the beans and then chop or chop them first and then rinse. Whichever suits you. To avoid the water soluble nutrients getting rinsed in water, I first rinse the beans and then chop.

Step 3

Slice off the top and bottom part and chop the beans in small pieces.

Step 4

Heat oil in a shallow frying pan. Lower the heat and add mustard seeds and cumin seeds. Let the mustard seeds crackle.

Step 5

Then add chopped onions and green chillies together with curry leaves.

Step 6

Saute the onions on a low or medium heat till they turn translucent and are softened.

Step 7

Add turmeric powder and asafetida, when the onions become translucent.

Step 8

Stir quickly and then add the chopped long beans and the chana dal.

Step 9

Season with salt.

Step 10

Add 1 cup water. Mix very well.

Step 11

Cover the pan with a tight fitting lid and simmer the long beans on a low to medium heat till they are softened.

Step 12

Do check the sabji or bhaji at intervals to see if the beans are cooked or not and if the water has dried up. If the water has dried up and the beans or chana dal are yet to cook, then add some more water.

Step 13

When the long beans and chana dal are cooked well, softened and the water has dried up in the sabji, add fresh grated coconut. If there is any water then dry the sabzi completely, before adding coconut.

Step 14

Mix very well and then add chopped coriander leaves. Stir and mix again.

Step 15

Serve Barbati ki Sabji with chapati or as a side dish with dal-rice. This long beans sabji also goes very well as a side dish with sambar-rice or rasam-rice.