Beans Cooked with Channa Dal and Grated Coconut

I have been harvesting bountiful supply of green beans from my garden and  have to find ways to cook these fresh, young, sweet beans in varied ways. Since today is a vegetarian day at my home, I opted to cook these beans with lentils to supplement us with some protein. Addition of grated coconut further sweetened the already sweet beans.

Ingredients:

3 cups of beans, cut into 1/2 inch long
1/4 cup channa dal, soaked
1/4 cup of grated fresh coconut
1 tsp urad dal
1 tsp mustard seeds
3 dried red chilies, torn into halves
salt
oil

Method:
Cook channa in a glass bowl in microwave for about 30 minutes of less. Press to see if it is cooked. Set a side.

Heat oil in pan, add the mustard seeds. Let it splutter then add the urad dal and the red chilies. After a minute or so add the green beans and some salt.
Cook on medium heat. Stir fry until the beans are cooked. If your beans are as fresh as mine, you do not need to add water. Once done, add the drained channa and grated coconut and stir to combine. Remove from heat and serve hot.