PREPARATION

1. In a mixing bowl, add 200 grams split mung beans, 500 milliliters water and soak for 30 minutes.

2. Take 600 grams green beans and cut it into small pieces. Keep aside.

3. Take 160 grams onions and cut it into pieces. Keep aside.

4. Heat 45 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 1 teaspoon cumin and stir well.

5. Then, add 160 grams onions and fry till translucent.

6. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix it well.

7. Add 1 teaspoon turmeric and stir well.

8. Now, add 2 tablespoons ginger and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Add 90 milliliters water and stir well.

11. Bring it to a boil.

12. Then, add 600 grams green beans and mix it well.

13. Cover it with lid and cook for about 15 minutes on medium heat.

14. Open the lid and give it nice stir.

15. Now, add the soaked split mung beans in it and mix it well.

16. Add 1/2 teaspoon garam masala, 1 tablespoon lemon juice and mix it well.

17. Again cover it with lid and cook for another 15 minutes on medium heat.

18. Open the lid and give it nice stir.

19. Serve hot with roti.