Serves: 5-6
| Ingredient | Qty | Prep |
| Beans | 1 lb | chopped & steamed |
| Toor dal | 1/3 cup | soak for 30+ minutes |
| Onion | 3/4 large | chopped |
| Garlic | 3 cloves | sliced |
| Salt | to taste | |
| Water | as needed | |
| Tamarind juice | to taste | |
| Jaggery | to taste | |
| For paste: | ||
| Frozen coconut | 1 cup | |
| Red chilis | 7-8 | |
| Onion | 1/4 large | |
| Garlic | 4 cloves | |
| Curry leaves | few | |
| Cumin | 1 tsp | grind to paste |
Method:
- Cook dal in an open container with enough water. Keep an eye on dal and remove it from heat when it's 80% done. Save the water.
- For Beans Thalimpu:
- Fry onions and garlic with seasoning for a few minutes
- Add beans,dal, half of the paste, salt and cook till done
- For Charu:
- Fry remaining paste with seasoning, leftover water from dal and tamarind pasta
- Bring to boil and turn off heat
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