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- 2.) Heat 2 tsp of oil in a heavy deep skillet, or Karhai. When it is hot. Toss in
- 3.) 2 tsp of brown mustard seeds.
- 4.) 1 tsp of cumin seeds
- 5.) 1 tsp of channa dal
- 6.) 1 dried red chili cut in half
- 7.) 6 curry leaves
- When the mustard seeds start to pop, toss in the green beans.
- 8.) Salt to taste
- 9.) 2 Tbs of water
- 10.) 1 cup of green peas (fresh or frozen)
View Full Recipe at The Colors Of Indian Cooking
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