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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Beans - 200 gms
- Sambar dal(thoor dal) - 1 tea
- Channa dal(chickpea) - 3/4 tea
- Red chilly - 7 or
- Salt(as reqd) -
- Curry leaves(as reqd) -
- Coriander leaves(as reqd) -
- Asafoetida -
- Chilly powder -
- Turmeric powder -
- Sunflower oil -
- Gingelly oil -
Ingredients
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Instructions
- Grind the soaked mixture in a mixie so that it becomes a paste. :- Be careful not to grind it too much into a paste. Do not leave it too coarse either. We need a paste like consistency that is not too fine
- In a non stick frying pan add 4-5 spoons of sunflower oil and mustard seeds.
- When the seed bursts add Asafoetida and curry leaves and leave to fry.
- Add the ground paste and continue to stir.
- Add about 10 -12 spoons of oil and ensure the paste does not stick to the pan and keep mixing well.
- After about 10 minutes of stirring add the boiled beans from step 1.
- Add salt to taste.
- Add 1/2 a spoon red chilly powder.
- Keep stirring for another 5 minutes after adding 2 spoons of more oil.
- Add gingelly oil.
- After about 25 minutes into stirring on a moderate flame. :- The mixture will separate itself so that you wont feel the paste like texture and you will feel more like a curry.
- :- Ensure you do not feel the raw smell of the dals at this point.
- Keep stirring for 5 more minutes and add the coriander leaves at this stage.
- :- Remove the Beans Parupu Usuli from the pan and serve with rice.
- :- Enjoy eating Beans Parupu Usuli!!!
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