Paruppu Usili with Green Beans

Ingredients

• 250 gms French Beans
• 1/2 tsp Turmeric Powder
• 2 Green Chillies (finely chopped)
• 1/2 tsp Mustard Seeds
• 1 tsp Split Black Gram (Urad Dal)
• 2 Whole Red Chillies
• 8–10 Curry Leaves
• 4–5 tbsp Gingelly Oil
• Salt to taste

For Dal Paste

• 1/4 cup Split Bengal Gram (Chana Dal)
• 2 tbsp Split Black Gram (Urad Dal)
• 1/4 cup Split Pigeon Pea (Toor Dal)
• 2 tbsp Split Green Gram (Moong Dal)
• 6 Whole Red Chillies
• 1/4 tsp Asafoetida (Hing)
• Salt to taste

1. Preparation

   • Wash, string, and finely dice the French beans.
   • Cook beans in salted boiling water for 2–3 minutes.
   • Drain well and keep aside.
   • Soak all dals listed under “For Dal Paste” for 20 minutes.

2. Preparing the Dal Paste

   • Drain the soaked dals.
   • Grind them with red chillies, salt, and asafoetida into a thick paste.
   • Add very little water only if required.

3. Steaming the Dal Mixture

   • Grease a banana leaf or a flat steaming plate lightly with oil.
   • Spread the dal paste evenly.
   • Steam in a pressure cooker or steamer for 15 minutes until cooked.
   • Check doneness by inserting a toothpick—it should come out clean.
   • Allow it to cool completely.

4. Crumbling the Dal

   • Once cooled, crumble the steamed dal using fingers into a coarse mixture.
   • If too dry, pulse briefly in a food processor.

5. Tempering & Final Cooking

   • Heat gingelly oil in a shallow pan.
   • Add mustard seeds and let them splutter.
   • Add whole red chillies, urad dal, and curry leaves.
   • Stir briefly and add chopped green chillies.
   • Add cooked beans and crumbled dal mixture.
   • Toss on high heat for 2–3 minutes.
   • Reduce flame and cook for 5–6 minutes, stirring frequently.

6. Serving

   • Adjust salt if required.
   • Serve hot with steamed rice and sambar or rasam.