Ingredients
Scale
For Steaming Lentils
- 1/2 cup chana dal
- 1/2 teaspoon salt
- 2 dried red chillies
- 1/4 teaspoon asafoetida
- 1/8 teaspoon vegetable oil, for oiling idli plate
For Tempering
- 2 tablespoon vegetable oil
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 2 sprigs curry leaves
- 1 medium sized onion, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 250 grams beans, cleaned and finely chopped
Instructions
- Soak the chana dal in water for one hour. Drain the water after soaking. Grind the chana dal with salt, asafoetida and dried red chillies. Do not add any water while grinding.
- Oil an idli plate and place the ground mixture on the plate. Pressure cook the mixture for 2 whistles. Switch off the flame. Once the mixture is cool, crumble the mixture onto a plate. Set aside.
- Wash and clean the beans.Finely chop the beans and steam the beans in a pressure cooker for two to three whistles until tender. Set aside.
- Heat oil in a pan and add in the mustard seeds, dried red chillies and curry leaves. Let the mustard seeds splutter. Add in the finely chopped onions and fry till the onions are soft. Add in the crumbled lentils and fry for a good 6-7 minutes.
- Once the lentils are nicely roasted, add in the cooked beans, salt and turmeric. Fry for 5 minutes.
- Switch off the flame and serve the beans paruppu usili.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Stir-fry
- Cuisine: South Indian, Tamilnadu