Beans Paruppu Usli

Ingredients list for Beans Paruppu Usli

• 250 grams French Beans
• to taste Split Pigeon Peas
• 2 Green chillies
• 2 Whole dry red chillies
• 8-10 Curry leaves
• 4-5 tablespoons Sesame oil (til oil)
• 1/2 teaspoon Mustard seeds
• 1 teaspoon Split black gram skinless (dhuli urad dal)
• 1/2 teaspoon Turmeric powder
• 1/4 cup Split Bengal gram (chana dal)
• 2 tablespoons Split black gram skinless (dhuli urad dal)
• 1/4 cup Split pigeon pea (toor dal/arhar dal)
• 2 tablespoons Split green gram skinless (dhuli moong dal)
• 6 Whole dry red chillies
• to taste Salt
• 1/4 teaspoon Asafoetida

Method

1. String, wash and cut French beans into half centimeter sized dices. Cook in two cups of salted boiling water for two to three minutes. Drain well and reserve. Remove stems, wash and finely chop green chillies.
2. Remove stems of red chillies. Wash curry leaves and pat them dry. Soak all the dals for about twenty minutes. Drain and grind to a thick paste with whole red chillies, salt and asafoetida. Add water if required.
3. Apply a little oil on a piece of banana leaf according to the size of the steamer or the pressure cooker. Spread dal paste evenly on it and steam in a cooker for fifteen minutes or till cooked.
4. Insert a toothpick or needle into the dal mixture and if it comes out clean then it is cooked. Turn out cooked dal on a large plate and cool. Crumble cooked dal to a coarse powder with your palm and fingers.
5. If dal is quite dry and solid, then you can blend it briefly in a food processor to crumble. Heat oil in a shallow pan, temper with mustard seeds, red chillies, urad dal and curry leaves. Stir-fry briefly and add turmeric powder and chopped green chillies.
6. Add the cooked French beans and crumbled dal mixture. Toss on high heat for a two to three minutes. Reduce heat and cook, stirring frequently, for five to six minutes or till the mixture starts sizzling. Adjust seasoning and serve hot.

Nutrition Info