Wash and cook the dal adding required water and a pinch of salt and keep it aside.
Wash and cut vegetables and boil it.
Chop onions and keep other ingredients ready.
Heat oil in a pan/kadai, add a pinch of asafoetida, splutter mustard seeds, cumin seeds, curry leaves, red chillies (broken into two pieces), black gram dal, chopped onions, little salt and fry for some time.
Then add boiled dal and vegetable and mix well.
Finally add grated coconut and garnish with finely chopped coriander leaves.
Broad bean curry is delicious and ready to be served.