1. Assemble all ingredients. Chop and cook the Beans and Carrot( take care, not to overcook)and soak the Chana dal for 1/2 an hour.
   
2. Now in a blender put the soaked Chana dal after draining the water, the cumin seeds, dry red chillies, turmeric and asafoetida and grind to a coarse paste. Add as little water as possible.
   
3. Take a Karahi and pour in oil around 2 tablespoons and heat. Add the chopped curry leaves to the oil and add the ground Chana dal mixture.
   
4. Start scrambling the mixture using a Dosa flipper( makes the process easier). Keep breaking the bigger lumps into smaller ones and crumble the mixture. It should start becoming dry. By the end of the crumbling procedure, the dal should look like a coarse powder. This takes 10 to 15 minutes and some patience. Flame to be medium to low throughout.
   A quick video to show you how to crumble the dal????
5. Once the dal is crumbled, transfer it from the Karahi to another vessel. In the same karahi put in the cooked Beans and Carrot and evaporate any remaining moisture.
   
6. Once the vegetables become dry add the crumbled dal to them and stir. Mix them nicely so that the vegetables and dal are well combined. The Beans Paruppu Usli is now ready to serve.

Chop the French Beans, and carrot and add some salt and turmeric powder and cook them in sufficient water. When you can crush the Beans-carrot between your index and thumb finger, stop cooking. Drain the water and cool. Now put the soaked Chana dal after draining out the water in a blender, add the dry red chillies, cumin seeds, turmeric powder, salt and asafoetida and grind to a coarse paste. Add very little water to grind. Now take oil in a heavy-bottomed Karahi(preferably NOT nonstick) and heat. Add the finely chopped curry leaves and pour the dal mixture into karahi immediately. Start scrambling the dal. A Dosa flipper works best for this while you are scrambling the dal, keep breaking the bigger lumps for them to crumble further. The finer you are able to crumble the better. This takes between 10 to 15 minutes. Once you have fully crumbled the dal it should look like a coarse powder. Transfer the crumbled dal to another vessel from the karahi. Now add the cooked Beans-Carrot to the Karahi and start evaporating any remaining moisture in it, by sautéing it well. When there is no more moisture in the Beans add the crumbled dal mixture to the Beans-Carrot and mix well. Check for salt and adjust if required. The yummy Beans Usli is now ready to serve. Serve it with some Vatha Kuzhambu rice, Rasam rice or More Kozhambu rice. I love it with Rotis too. Enjoy. Bon Appetit.