Beans/carrot/beetroot/chickpea/pea palya

Time: 10-15 minutes

Ingredients:

2 packs of trimmed fine beans/other veg

3 teaspoons of sunflower oil

1/2 spoon fresh mustard seeds

1/4 spoon jeera

2 spoons of mixed lentils

1/4 cup of water

1/4 blue spoon of salt (+ additional salt to taste)

1/2 tea spoon of chilli flakes

1 tea spoon of sugar

1 tea spoon of desiccated coconut

Directions:

1) Wash beans

2) Heat pan (8) and add oil

3) Add 1/2 spoon of mustard seeds, 1/4 spoon jeera (cumin), and 2 spoons of mixed lentils

4) Once mustard seeds splatter and lentils start going red then add the beans into the pan (if doing chickpeas or peas with onions, put in onions first and soften and put in 2 chillis)

5) After beans are added, add 1/4 steel cup of water

6) Once starts boiling, reduce heat to 6

6) Add 1/4 blue spoon of salt

7) Add 1/2 spoon of chilli flakes

8) Add 1 tea spoon of sugar

9) Add 1 tea spoon of desiccated coconut

10) Close lid on pan and let simmer till beans are soft

11) Taste and adjust salts/flavours (e.g. lemon) to liking