Wash and soak 1/4 cup chana dal and 1/4 cup toor dal in water for 2 hours. After soaking, drain the water and grind the dals with 2 dry red chillies, a pinch of asafoetida, and salt to taste. Grind it into a coarse paste without adding water.
Steam the ground dal mixture in a greased idli plate or steamer for 10-12 minutes. Once cooked, let it cool and then crumble it into small pieces.
Wash and finely chop 250 grams of French beans. Boil them in water with a pinch of salt until they are cooked but still retain their crunch.
In a pan, heat 2 tablespoons of oil. Add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon urad dal, 1 teaspoon chana dal, and a pinch of asafoetida. Fry until the dals turn golden brown.
Add the cooked and crumbled dal mixture to the pan and sauté for 2-3 minutes.
Add the boiled French beans to the pan and mix well. Cook for another 5 minutes on low flame, stirring occasionally.
Garnish with chopped coriander leaves and serve hot with rice or roti.