I am a very picky eater during my school days and mum struggles a lot to feed any vegetable. I slowly started trying vegetables when I was in the hostel and even during that time I never bothered to try beans and I hate it the most. Once my colleague at TCS brought beans paruppu usili and it was so yum. I have tasted the usili rice and many other usili dishes from his lunchbox. After I started cooking, I got the recipe from his mum and tried it. We liked it very much and started making it once in a while. Today I am sharing the recipe here and off to the recipe:
Ingredients:Beans - 1 and 1/4 Cup(chopped)
Channa Dal - 1/4 Cup
Toor dal - 2 tblsp
Dry Red Chilli - 5
Asafoetida - 1/2 tsp
Fennel seeds - 1/4 tsp
Cumin seeds - 1/4 tsp(optional)
Turmeric Powder - 1/4 tsp
Salt - as required
To Temper:
Oil - 2 tsp
Mustard Seeds - 1/2 tsp
Urad Dal - 1/2 tsp
Curry leaves - few
Method:
1. Clean and chop the beans finely. In an open vessel, cook the beans until soft (add a little salt and required water). Keep it aside.
2. Wash and soak the channa dal, toor dal for an hour. Drain the water from the dal and grind it with dry red chilli, fennel, cumin and asafoetida to a coarse paste. Add the required salt too. Now place the ground dal in the idli plate by applying little oil as shown below. Steam it for 15 minutes.
3. Allow the steamed dal to cool and then transfer it to blender. Pulse it once or twice to crumble the dal and keep it aside. You can crumble it with your hand as well. In a pan, temper with the items under 'To Temper'.
4. Then add the crumbled dal, turmeric powder and mix well. Along with this add the cooked beans. Make sure there should not be any water content in the cooked beans. Mix it all together and adjust the salt. Cover cook in medium flame for 3 to 4 minutes and switch off the flame.
Serve the yummy beans Paruppu usili with steamed rice and mor kuzhambu.
- Paruppu usili can be made with other vegetables like Kothavarangai, vazhaipoo, cabbage, carrot etc.
- Cook the vegetable until dry with required water. If the water is more, we may need to discard the water used for cooking while adding it to the paruppu.
- You can completely use the channa dal and skip the toor dal.
Happy's Cook - Divya
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