Step 1

If using fresh peas and/or green beans, cook in a large pot of boiling salted water just until bright green, about 1 minute. Using a slotted spoon, transfer to a small bowl.

Step 2

Add pasta to same pot of boiling water and cook, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.

Step 3

Heat oil in a wok or large skillet over medium. Cook mustard seeds until oil around seeds is sputtering (cover skillet if you are getting splattered), about 10 seconds. Add curry leaves, urad dal, and asafetida and stir to combine. Cook until fragrant and urad dal is golden, about 1 minute.

Step 4

Add corn (or fresh or frozen peas and green beans) to wok and cook, stirring occasionally, until tender, about 2 minutes. Add pasta and toss to combine, then add butter, 2 oz. Parmesan, and reserved pasta cooking liquid and toss until butter and cheese are melted and coat pasta. Toss in chana dal.

Step 5

Divide pasta among bowls and top with more Parmesan if desired.