Name: Beans Paruppu Usli recipe by Sudha Sridhar at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 4
Ingredients: Arhar / Toor dal - 1/2 cup; Bengal Gram (Chana dal) - 1/2 cup; Dry red chillies - 4-5; Turmeric powder - 1/2tsp; Asafoetida (Hing) - 1/4 tsp; Mustard seeds - 1/2tsp; Curry leaves - a sprig; Beans - 100-150g; Oil - 4-5 tbsp; Salt to taste; Water for soaking the lentils

ABOUT Beans Paruppu Usli RECIPE

It's a traditional dish made for feasts as well as daily meals in Tamil brahmin households. Chunky, crispy lentils mixed with soft cooked beans is a clever play on textures. Enjoy it with rice and a spoonful of sinful ghee.

Ingredients Serving: 4

Arhar / Toor dal - 1/2 cup
Bengal Gram (Chana dal) - 1/2 cup
Dry red chillies - 4-5
Turmeric powder - 1/2tsp
Asafoetida (Hing) - 1/4 tsp
Mustard seeds - 1/2tsp
Curry leaves - a sprig
Beans - 100-150g
Oil - 4-5 tbsp
Salt to taste
Water for soaking the lentils

Instructions

Wash and soak both lentils, Arhar and chana dal, for about 45 mins.
In the meantime string, wash and dice the beans.
Place the beans in a microwave safe container add half a cup water and cook on high for 8 mins.
Grind coarsely the soaked lentils with dry red chillies and curry leaves. Mix turmeric powder and salt in this.
Heat a wok with 2 tbsp oil. When it is hot add the mustard seeds and let them splutter.
Add asafoetida (Hing) and then the ground lentils.
Fry the mixture till the moisture evaporates and the lentils become chunky and crispy around the edges. Add some more oil if the lentils start sticking to the pan.
Drain any remaining water from the beans and add it to the cooked lentils.
Taste and adjust for salt. Mix the beans and the lentils with a light hand.
Serve hot with a bowl of rice topped with a dollop of ghee.

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