Chop green beans into small pieces i.e. 1/2 inch size. Steam and cook the green beans.
Soak pigeon pea, bengal gram for 1/2 hour. Drain water. Grind the coarsely soaked pigeon pea, bengal gram, green chili and salt as needed. Steam and cook the ground ingredients. Once cooked break them into fine pieces.
Heat oil in a pan, add mustard seeds, asafoetida powder, curry leaves once the mustard seed stop splattering now add the steamed beans and sauté for 3 minutes.
Now add the steamed pigeon pea ingredients, sauté and cook for 2 to 3 minutes and serve.