When photographed, I decided to add zucchini and green pepper, but it is absolutely necessary.

Heat ghee or a mixture of vegetable oil and butter in a large frying pan with a thick bottom over medium heat. Without bringing to smoke, add mustard seeds, cumin and hot pepper. When cumin seeds darken and the mustard seeds will become grey and begin to pop (this happens quickly, a few moments, will not overdo), add the beans and cook, stirring, 2-3 min.

Pour water, cover tightly with a lid and simmer for 10-12 minutes until pods are soft.

Open and add remaining ingredients. Turn up the heat and cook until evaporated water, and the pods begin to sizzle in the spiced oil.

Pubs... and the dish is ready.