This recipe is my mom's signature dish- Authentic south Indian dish with lentils and vegetables (paruppu usili). The lentils play a lead role and taste magical with green beans. Official verdict? It's healthy and sumptuous! It is generally made at home and hard to find in hotels/restaurants...If you love lentils and green beans, this dish is a must try- Beans Paruppu Usili (Tamil name for this dish)
Ingredients-
500 gms finely chopped green beans
3 red chillies (you can go with less spice and use 2)
1 medium cup Channa dal (yellow split chickpeas without seedcoat)
1 medium cup Toor dal (yellow pigeon peas)
asafoetida powder (pinch/dash)
mustard seeds (1 tsp)
curry leaves 4-5
salt (according to taste)
oil for cooking
Preparation-
The big fuss is on lentils here- You have to soak the lentils in warm water for at least half an hour. Coarsely grind the lentils in a mixer with red chillies and asafoetida powder. Make sure you don't puree it- it has to be lumpy and not a smooth paste. Steam the lentils paste for 5-8 minutes and set it aside. Allow the lentils to cool and crumble them with your hands/spoon. Steam the chopped beans separately. Heat oil in a pan and saute mustard seeds with curry leaves. As the mustard starts to sputter, add the crumbled lentils and saute it for 5 minutes. Add the cooked beans and fry it for 5 minutes. Adjust salt according to taste and enjoy! Some add grated coconut to enhance the taste....
500 gms finely chopped green beans
3 red chillies (you can go with less spice and use 2)
1 medium cup Channa dal (yellow split chickpeas without seedcoat)
1 medium cup Toor dal (yellow pigeon peas)
asafoetida powder (pinch/dash)
mustard seeds (1 tsp)
curry leaves 4-5
salt (according to taste)
oil for cooking
Preparation-
The big fuss is on lentils here- You have to soak the lentils in warm water for at least half an hour. Coarsely grind the lentils in a mixer with red chillies and asafoetida powder. Make sure you don't puree it- it has to be lumpy and not a smooth paste. Steam the lentils paste for 5-8 minutes and set it aside. Allow the lentils to cool and crumble them with your hands/spoon. Steam the chopped beans separately. Heat oil in a pan and saute mustard seeds with curry leaves. As the mustard starts to sputter, add the crumbled lentils and saute it for 5 minutes. Add the cooked beans and fry it for 5 minutes. Adjust salt according to taste and enjoy! Some add grated coconut to enhance the taste....
Its funtastic to lookand nice to taste. Its really healthy homely food . U send that plate immediately.
ReplyDeleteI love this and perfect for a filling lunch wth rice, dal and papad :)..Mom's recipes are always the best!!
ReplyDeleteUS Masala
I've posted usili few days back..Lovely usili , goes good with rice..
ReplyDeletedelicious parupu usli and my favourite too which I make off and on with different veggies.
ReplyDeleteSuch a fabulous looking usili, can have it with anything,even just like a snack,my most fav..
ReplyDeleteI love mothers' recipes. They are always such a success!
ReplyDeleteI'm definitely intrigued by this dish! Thanks to you and your mom for sharing it with us :)
ReplyDeleteyea, delicious with piping hot rice and khadi...
ReplyDelete