Kothavarankai paruppu usili (Cluster Beans and channa dhal dry curry)

Kothavarankai paruppu usili (Cluster Beans and channa dhal dry curry) - Preparation time 30 minsWe wont take kothavarankai when made as plain curry so mom used to convert this to paruppu usili or make sambar with this vegetable which will also be tasty. This goes well with any rice.

Ingredients:-
Kothavarankai (cluster beans) - 1 cup (chopped to small pieces)
Channa dhal - 1/4 cup (soaked for 2 hrs)
Ginger - 1 inch piece
Red chili powder - 1/2 to 1 tsp
Salt - to taste
Turmeric - 1/4 tsp
Water - To boil beans
Mustard - 1/4 tsp
Sesame oil - 1 tbsp
Urad dhal - 1 tsp
Curry leaves - 6 (finely chopped)
Asafoetida - a pinch

Preparation method:-
Soak the channa dhal for 2 hrs. Drain the water completely and transfer to mixer. Crush the ginger and add to dhal. Grind to coarse paste.
In a vessel add water. Boil the water with salt and turmeric. Add chopped kothavarangai and cook till it is soft.
Heat a heavy bottomed tawa. Add oil, mustard to splutter, urad dhal to golden brown, curry leaves and a pinch of asafoetida.
To the above pan add the grind channa dhal and fry till the dhal becomes seperate. If you want you can add another 1/2 tbsp of oil.
In goes red chili powder (adjust according to you spice level) and cooked kothavarangai (take care while cooking kothavarangai.
Add only required amount of water to cook the kothavarangai if more water drain it and add to sambar or rasam).
I love to eat this alone. But goes well with more kuzhambhu and rasam rice.