Wash and soak toor dal, chana dal, red chilli with enough hot water for at least 1 hour
Wash and cook the Beans and keep them aside. Can also cook like Beans Thengai usili
Drain water from the soaked dal and grind them along with red chillies, little water, salt (for Dal), to a coarse mixture
Boil water in idli pan, grease the Idli plate with coconut oil
spread and add coarse mixture on the plate and steam it for 7-10 minutes (like steaming idlies) and turn off the stove
Transfer the steamed dal to a plate, and once they come to room temperature, crumble them with your hands or pulse it in mixie and set aside
Add oil to the pan, and once the oil is hot, add the items listed under 'to temper' and let them splutter
Saute the dal for 3 minutes or until they are roasted
Now add the cooked beans and mix well. Add salt if required
Cook for 5 mins until the dal crumble combines well with the Beans or till you get the desired dal texture
Finally, add asafoetida, give a good mix and turn off the stove