Cluster beans with lentil(parappu usili)

I have always loved this South Indian delicacy and make the way my Periamma makes.
For parappu usili
We need:


Cluster beans (gawar phalli)250gm
Toor dal (split pigeon peas) – 1/3 cup
Channa dal (Split bengal gram) – 1/3 cup
Dry red chili – 2
Turmeric powder – 1/2 tsp
Salt
Asafoetida

for seasoning we need:
_Cooking oil Oil
– 1 tsp Mustard seeds
– 1 tsp Urad dal
– few curry leaves
_ Dry red chili – 2

method:

• Soak channa dal and toor dal for 2 hours .
  
• Remove the ends and cut beans to small pieces and add it to a small pan .
  
• Add just a little water , 1/4 tsp of turmeric powder and a little salt. Cover and cook over medium heat till it becomes tender.
• Adding just the right amount of water will preserve the nutrients of the beans.
• Drain the dal completely and set it aside for sometime.
• Grind it along with dry chilies, 1/4 tsp of turmeric powder little salt, a pinch of asafoetida.
  
• Make small balls and steam cook in idli plates for 8 to to 12 minutes.
• Remove from pan. let it cool down and grind it.
  
• Heat oil in the same pan and add mustard seeds. When it splutters, add urad dal and curry leaves and green chillies.
  
• When urad dal becomes golden brown, add the cooked vegetable and the dal.
• Mix well and toss for a few seconds till the dall turns little crispy.
• And now its ready.

Note:
We are adding salt to the beans also so add the salt to the dal accordingly.