Wash and slice the green beans into thin rounds2
Crush 1.5 tsp of mustard seeds and the green chilies in a mortar and pestle to a very coarse paste. Yes, you could use a small blender / grinder to do this. But since the quantity is really small, a mortar and pestle will work best3.
Heat a couple of tbs of coconut oil4 in a deep bottomed frying pan; add a tsp of mustard seeds and wait for them to pop / sputter.
Next, add the chana dal, urad dal and asafoetida to the pan; make sure the heat is turned down really low at this point! Stir the dal around until it takes on a nutty aroma and nice golden colour5.
Add the sliced green beans to the pan and stir fry for 2 – 3 minutes. Now add the chili - mustard paste, cover6 and simmer for about 5 - 7 mins. You could also add a tbs of water at this point to prevent any burning.
After 5 - 7 mins have passed, check if the beans are tender enough to eat; if not cook a little longer. Also add salt to taste at this point. If you feel that the beans need to be cooked longer, add a few tbs of water and let them continue to cook on a low heat; this will prevent burning.
Once the beans are cooked well enough (and still have a bit of their crunch), make a well in the middle of the vegetables and add 2 tsp of crushed jaggery7. Allow the jaggery to melt and then stir so that it coats the beans well. Turn the heat off.
Once off the heat, add the juice of half a lime, half a cup of fresh, chopped coriander leaves and a third of a cup of freshly grated coconut to the pan. The coriander is essential and not a mere garnish to this dish; its freshness softens the strong flavors of mustard and jaggery. Stir well, and taste test once more to see if the 4 main flavor elements1 and salt are well balanced. Adjust if necessary and you are ready to serve!