1 1/4 lbs green beans
1/2 tsp turmeric
salt, to taste
***for usili***
1 cup toor dal, cleaned and soaked, for 1/2 hour
3 red chiles
4 green chiles
1 sprig curry leaves, (a few)
1/4 tsp asafetida
1 Tbs coconut oil
***for seasoning***
1 tsp black mustard seeds
1 tsp black gram dal
2 red chiles, broken
1 Tbs coconut oil


Heat oil and mustard seeds, black gram dal and red chiles. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook until done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chiles, red chiles, curry leaves and asafetida.
Heat one tablespoon oil and add ground paste. Cook on a low fire until dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire until dry. Serve hot.
You can substitute cabbage for the beans.