A traditional South Indian Brahmin dish which is a combination of steamed and crumbled spiced lentils. These are typically combined with finely chopped steamed beans or sautéed fenugreek leaves or carrots or capsicum or vazhaipoo (banana flower) or the list can go on.

The subtle blend of red chilies and asafoetida enhances the taste and flavor of this dish.

Serve this dish with rice, vathal kozhambu or moor kozhambu. If you have palate for sourness and spice, then these combinations of dishes are what should try.

 

 

Serves: 4

Cooking Time: 30 minutes Preparation Time: 10 minutes

Ingredients

• 1 cup tuvar dal
• 4 dry red chillies
• A pinch of asafoetida powder
• 2 cups of finely chopped green beans
• Salt to taste

Ingredients for tempering

• 2 tablespoons of sesame oil (vegetable or sunflower oil can also be used)
• 1 teaspoon urad dal
• 1 teaspoon mustard seeds
• 5-7 curry leaves

Method

Steam the chopped beans and set aside.

Soak the tuvar dal in water for 30 minutes. The water should be just enough to immerse the dal. Don’t add to much water that its drowning. After 30 minutes you will notice that there will not be much water remaining.

If you find that there is still a lot of water, drain the excess water. Now grind the red chillies, asafoetida and salt into a coarse paste (not fine paste – use the pulse mode in your blender to get this texture).

Steam this dal mixture in a idli steamer or any other steamer of your choice. Steam until the dal is cooked (about 12 – 15 minutes).

Allow the steamed dal to cool down. Once it cools, crumble into coarse crumbs using your fingers. Will look more or less like couscous.

Heat oil in a pan; add mustard seeds and allow it to crackle. Then add the urad dal allowing it to brown a little; finally add the curry leaves.

Now add the crumbled steamed dal mixture and stir gently on low heat; sauté for 3-4 minutes.

Finally add the steamed beans and stir into the beans mixture.

Leave the mixture covered for about 10 minutes to get the moistness and added flavor of the seasoning. Parupu Usli is now ready.

Filed under: South Indian

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