The only note on these recipes is my dad’s “measurements” are super old-school — in that, there aren’t any. What I’ve found works well is to just play around with the spices and taste as you go. The recipe is really easy so you can’t mess them up.

Ingredients
1 tablespoon extra virgin olive oil
Equal parts mustard seeds, cumin seeds, turmeric and Hing (asafoetida)
1/8 cup Urad dal

1 pound of Blue Lake Beans chopped
1 large carrot diced into 1/2 inch cubes
Pinch of cayenne pepper,
Salt to taste
Brown sugar (gud) to taste
Masala (curry powder) to taste
Cilantro to garnish

Method

In a wok, heat the olive oil over medium heat and stir-fry the spices (mustard seeds, cumin, hing, turmeric, urad daal) for about 1 minute.

Add the vegetables and stir until combined. Cook, covered for 10-15 min until the vegetables are cooked through and the spices have been fully absorbed.

Stir in the cayenne, salt, brown sugar, and masala. Top with cilantro and serve.