Beans Usuli | How to make Beans Usuli

By Krithika Chandrasekaran  |  23rd Nov 2015  |  
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  • Beans Usuli, How to make Beans Usuli
  • Prep Time

    0

    mins
  • Cook Time

    30

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  • Serves

    4

    People

92

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Video for key ingredients

  • How to make Idli/Dosa Batter

About Beans Usuli

Paruppu (Dal/Lentils) Usuli or Paruppu Puttu as it's commonly known in South India is a curry that is made with lentils blended with spices and cooked along with vegetables of choice.

Beans Usuli is a delicious dish which is enjoyed by the people of every age group. The recipe by Krithika Chandrasekaran teaches how to make Beans Usuli step by step in detail. This makes it easy to cook Beans Usuli in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Beans Usuli at home. This amazing and mouthwatering Beans Usuli takes few minutes for the preparation and 30 minutes for cooking. The aroma of this Beans Usuli is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Beans Usuli is a good option for you. The flavour of Beans Usuli is palatable and you will enjoy each and every bite of this. Try this Beans Usuli and impress your family and friends.

Beans Usuli

Ingredients to make Beans Usuli

  • French Beans - 250 gms (chopped)
  • Toor Dal (split pigeon peas) - 1 cup
  • Chana Dal (Bengal gram) - 1 tbsp
  • Dry red chilies - 2
  • Hing (Asafoetida) powder - 1/2 tsp
  • Salt to taste
  • Oil - 4 to 5 tbsp
  • Rai (Mustard seeds) - 1 tsp
  • Urad dal (split black gram) - 1 tsp

How to make Beans Usuli

  1. Wash and soak the toor and chana dal for about 30 minutes. Drain and leave in a colander or sieve.
  2. In a mixer, blend the drained dals, red chilies, salt and hing. Use very little water, say about 1-2 tbsp and grind to form a coarse paste (fine semolina/rawa consistency)
  3. Spread this mixture on a steamer/Idli plate and steam cook for about 15-20 minutes.
  4. Meanwhile, cook the chopped beans (or vegetable of your choice) with a pinch of turmeric till its tender. Drain and keep aside.
  5. Remove the cooked dal and spread it on to a wide plate and let it cool. Once it settles to room temperature, lightly crumble using your hands to prevent any lump formation.
  6. Heat oil in a pan and add the urad dal, followed by mustard seeds. Once they splutter, add the cooked dal and mix well to let the oil coat the lentils all through and cook evenly, for 5 to 7 minutes. (Again, make sure no lumps are visible.)
  7. Now add the cooked vegetables and mix well. Check for salt, and let it cook for about another 4 to 5 minutes. (Optionally you can garnish with curry leaves.)

My Tip:

A neat trick is to give it a very quick run in the mixer, just 2 quick turns, which will help break down the dal clusters formed during the steaming.

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