How to make Beans Paruppu Usli -

Spicy French beans with a blend of cooked lentils.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : French Beans (फ्रेंच बीन्स), Split Pigeon Peas

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

For more recipes related to Beans Paruppu Usli checkout Kadai Vegetables, Honey Glazed Beans, Aloo Beans, French Bean Foogath . You can also find more Main Course Vegetarian recipes like Mixed Vegetable Curry Urlai Vathakal Shahi Paneer Desi Soya Stir Fry

Beans Paruppu Usli

Beans Paruppu Usli Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 41-50 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Beans Paruppu Usli Recipe

  • French Beans 250 grams

  • Split Pigeon Peas to taste

  • Green chillies 2

  • Whole dry red chillies 2

  • Curry leaves 8-10

  • Sesame oil (til oil) 4-5 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Split Bengal gram (chana dal) 1/4 cup

  • Split black gram skinless (dhuli urad dal) 2 tablespoons

  • Split pigeon pea (toor dal/arhar dal) 1/4 cup

  • Split green gram skinless (dhuli moong dal) 2 tablespoons

  • Whole dry red chillies 6

  • Salt to taste

  • Asafoetida 1/4 teaspoon


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.