Step-by-Step Instructions

1. 1.Cook the Chickpeas

   In a pressure cooker, add 1 cup of soaked channa, enough water to cover them, and salt to taste. Pressure cook until the channa are soft and well-cooked.

2. 2.Prepare the Tempering

   Heat 3-4 tablespoons of oil in a pan. Once hot, add 1/2 teaspoon of cumin seeds and 1 inch of finely chopped ginger. Sauté for a few seconds until fragrant.

3. 3.Sauté and Cook the Cluster Beans

   Add 1 cup of chopped cluster beans to the pan. Stir well to coat with the oil and tempering. Add 1/4 teaspoon of turmeric powder, mix again, then cover the pan with a lid and cook for 5-7 minutes, or until the beans are tender.

4. 4.Add Chickpeas and Spices

   Once the beans are cooked, add the boiled chickpeas to the pan. Follow with 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, 1 teaspoon of garam masala, 1 teaspoon of red chilli powder, and salt to taste.

5. 5.Combine and Cook

   Mix all the ingredients thoroughly to ensure the beans and chickpeas are well-coated with the spices. Cover the pan and let it cook for another 2 minutes for the flavors to meld together.

6. 6.Garnish and Finish

   Turn off the heat. Garnish with freshly chopped coriander leaves and squeeze in 1/2 teaspoon of lemon juice for a fresh, tangy flavor. Give it a final mix.

7. 7.Serve

   The Cluster Beans and Channa Palya is ready. Serve hot with chapatis or as a side dish with rice and dal.