Consider yourself lucky,you have been spared from yet another potato recipe from me today :). I was all set to blog about a simple potato curry today and luckily realized I have been kind of going overboard on potatoes :).So here I offer you all a very tasty and healthy,a classic recipe from Tambram cuisine-beans parupu usili- literally meaning beans sauteed with lentils.This is a very famous dish,often finding its way in most Tambram wedding feast.Seriously there is not one thing in this recipe for you to dislike.It is a very flavorful,colorful and tasty stir fry and upon all it is a very healthy one,you get both protein and vitamins in one dish here.I have already blogged about a recipe for paruppu usili here and this recipe I have used only beans and cooking technique is also tad different.Usually paruppu usili will be soft,but in our home we like to make it crispy by sauteing the lentils very well.Here you go with the recipe :)
Beans paruppu usili recipe
Star ingredients: Beans,lentils
Time:40 minutes
Serves:7
Ingredients
2 cups finely chopped fresh beans( french beans)
3/4 cup toor dal
3/4 cup gram dal
1 teaspoon mustard seeds
1 teaspoon urad dal
2-3 dried red chillies
10-12 curry leaves
1/4 teaspoon asafoetida
Salt
Oil
Method:
1.Soak both lentils for 15-20 minutes. Drain and grind them very coarsley along with chillies,curry leaves and asafoetida.Do not add water while grinding.
2.While the lentils are soaking,pressure cook the chopped beans until just cooked (1 whistle).
3.Once both dal and beans are ready,heat oil in a kadai.Temper with mustard and urad dal.
4.Add the ground lentils,salt and saute well for 10-15 minutes in medium flame.Take care not to burn the lentils.We need to be evenly crisped.Do not add water.
5.Once the lentils are crispy add the beans,adjust salt and saute for 5-7 minutes.Add some curry leaves as garnish and remove from flame.
6.Serve hot with rice and kuzhambu/rasam.
Notes:
1.The proportion for dals is 1:1 in our home,as this helps in making this very crispy.In some places they use more toor dal.So it is your choice.
2.Usually the ground dal is steamed in traditional recipe.Refer here for traditional method.
3.Do not add water while grinding.
