1. Boil beans in water with the jaggery and salt until tender. Put aside. 2. Heat oil in a non-stick skillet. 3. Add mustard seeds. 4. When the seeds begin to crackle add chana dal and saute until lightly browned. 5. Add hing, curry leaves, jalapeno, turmeric and cilantro. 6. Stir fry for one minute. 7. Add beans, coconut, and salt and cook for 5-7 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
