1

To begin making the Murungai Keerai Paruppu Usili Recipe, wash and soak toor dal for 30 minutes.

*To make the Paruppu Usili

1

After 30 minutes drain the water from dal.

2

Combine the soaked toor dal along with fennel seeds, dried red chillies, and salt in a mixer jar and grind to a coarse mix using a mixer grinder. Transfer to a bowl. 

3

Heat an idli steamer on medium heat, with enough water. Grease the idli mould and keep it ready. 

4

Now make small lemon sized balls of the prepared paruppu usili mixture, and place it in the idli mould.

5

Cover and steam cook for 10 minutes, until the dal mixture is cooked. (Don't make the ball of dals too tight as the lentils will not steam very well)

6

In a wide pan, add oil and heat it on medium heat, add the mustard seeds, asafoetida and let it splutter. Add the dried red chillies, and let it crackle.

7

Add the drumstick leaves, season with salt, mix well, cover and cook for 5 minutes until the drumstick leaves are cooked well. 

8

Meanwhile, remove the steamed toor dal balls, crumble it with your hands so that it resembles the sandy texture.

9

Once the drumstick leaves are cooked well, add the crumbled toor dal mix to the pan and mix well.

10

At this stage you can add a teaspoon or two of oil, if the mixture looks too dry.

11

Saute for 2 minutes, until the dal crumbles are nice and crispy and switch off the heat. It is ready to be served.

12

Serve Murungai Keerai Paruppu Usili along with Steamed Rice and Tomato Jeera & Paruppu Rasam Recipe for a weeknight dinner.