Cluster Beans masala rice

Ingredients

1 pound fresh cluster beans / Gawarphali /Gorikayi cut into 1 inch pieces
1/2 cup green peas
1/2 cup grated coconut (I use frozen grated coconut available in Indian grocery stores)
1 cup rice
1 table spoon chana dal
4-5 dry red chilies
1/2 tea spoon aamchoor (dry mango powder) or pulp extracted from a small lemon size tamarind
1 spring curry leaves
1 + 1/2 tea spoon salt
1/4 tea spoon turmeric powder
1/4 tea spoon red chili powder
1 table spoon vangi Bhath powder (available in Indian grocery stores)
1 tea spoon mustard seeds
1/4 tea spoon hing (asafoetida)
3 table spoon peanut or vegetable oil

In a broad pan add rice, 3 cups of water and 1/2 tea spoon of salt. A broad pan will allow each rice grain to cook to twice its size and keep the grains separate. Cook on medium flame until rice starts to boil. Cover the pan with a lid and cook on low heat until all the water is absorbed. In another pan/kadhai, heat oil and do a tadka with mustard seeds and hing. Lower the heat and add chana dal, curry leaves and red chilies. Add cluster beans and green peas. Stir well and cook until tender. (approx. 10 minutes) Add turmeric, salt, chili powder, aamchoor (or tamarind pulp) and vangi bhath powder.Mix well and cook for 3 more minutes. Add grated coconut and shut off the stove.Spread the mixture on the cooked rice. After 10 minutes when the rice and the beans mixture are no longer hot to touch, mix the beans nicely into the rice. Rice is ready. Dinner is over.