Ingredients:

• 3 tablespoons canola oil
• 2 teaspoons yellow split peas (channa dal or supermarket variety)
• 1 tablespoon black mustard seeds
• 1 teaspoon hulled black gram beans (urad dal)
• 3 whole, dried red chilies
• 8 fresh or 12 frozen curry leaves, torn into pieces 
• 1 teaspoon cumin seeds
• 1/8 teaspoon asafetida 
• 1/2 cup unsweetened, shredded coconut
• 3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
• 1 teaspoon salt, or to taste
• 1/2 teaspoon saambhar or rasam powder
• 1 cup water

Preparation:

• Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat.  Cover (the mustard seeds pop and splatter) and cook until you hear the mustard seeds crackle, 1 to 2 minutes.
• Add the urad dal, chilies, curry leaves, and cumin and cook uncovered, stirring, 1 more minute.  (Stand back; the curry leaves spit when they hit the oil.)
• Add the asafetida and 1/4 cup of the coconut and cook, stirring, 30 seconds.
• Add the beans and the salt and cook, stirring, 5 minutes. 
• Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover and cook until the beans are tender, about 10 minutes.  Then uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes.  Taste for salt and serve hot.

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