Cannellini Beans - 2 cans (19oz)
Urad Dal - 2 tsp
Mustard Seeds - 1 tsp
Turmeric Powder - 1/2 tsp
Asafoetida - 1/2 tsp
Curry Leaves - few springs
Fresh shredded coconut - 2 TBSP
Oil - 2 tsp
Salt - to taste
For the powder: Fry in 1 tsp of oil and make a fine powder
Coriander Seeds - 2 TBSP
Channa Dal - 1 TBSP
Black Pepper - 1 tsp
Cumin Seeds - 1 tsp
Red Chilies - 3
Rinse the beans thoroughly and drain.
Heat oil in a skillet and splutter mustard seeds.
Add urad dal and fry until golden brown.
Add asafoetida and curry leaves. Fry for 10 seconds and add the beans.
Add turmeric powder and salt. Mix well.
Add the ground curry powder (desired amount) and mix well. Cover and cook for 5 minutes.
Add the coconut and mix well. Remove from heat.