Paruppu usili with rice

Ingredients for 4 portions

• 80 gToor dal, soaked for 2 hours
• 80 gChana dal, soaked for 2 hours
• 4Dried red chillies, for the dal
• 1 mlHing (asafoetida)
• to tasteSalt
• 400 gGreen beans, finely chopped
• 1 mlTurmeric
• 3 tbspGingelly oil
• 1 tspMustard seeds
• 1 tspUrad dal
• 2Dried red chillies, broken, for tempering
• 2 sprigsCurry leaves

On the side

• 350 gRice, ponni or sona masoori
• ≈ 900 mlWater, for the rice

Method

1. Wash the rice two or three times and put it in the pressure cooker with the water. Close the lid.
2. Pressure-cook on medium for 3 whistles, about 12 minutes, and let the pressure drop by itself.
3. Drain the soaked dals and grind them coarsely with the red chillies for the dal, half the hing and salt, with no water or just a splash. It should look like coarse rava.
4. Spread the ground dal in greased idli plates or a greased steel plate and steam for 12–15 minutes, until firm and dry to the touch.
5. Meanwhile, wash and finely chop the beans.
6. Cook the beans covered with a splash of water, the turmeric and a little salt for 5–6 minutes, until just tender but still green. Drain.
7. Let the steamed dal cool for a few minutes, then crumble it finely with your fingers or pulse it briefly in the mixer.
8. Heat the gingelly oil in a kadai and add the mustard seeds. When they splutter, add the urad dal, the red chillies for tempering, curry leaves and the rest of the hing. Add the crumbled dal and fry on a medium-low flame, stirring often, until dry, crumbly and light golden, about 10 minutes.
9. Toss in the beans and stir-fry for 2–3 minutes to mix well. Check the salt and serve with the hot rice.

More recipes

• Dal tadka with steamed rice40 min
• Sambar with steamed rice45 min
• Jeera aloo with roti50 min
• Aloo gobi with roti50 min