Beans Paruppu Usili

Method

1. 1

   About Paruppu Usili: Paruppu means lentil and usili means crumbled in Tamil. This is a uniquely Tamil technique — lentils are soaked, ground, steamed into a cake and then crumbled and mixed with a vegetable. Beans Paruppu Usili is the most popular version. It is protein-rich, deeply flavoured and unlike any other Indian dish.

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   Soak the lentils: Wash and soak 1/2 cup chana dal and 1/4 cup toor dal together in water for at least 1 hour. Drain completely.

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   Grind the lentils coarsely: Drain the soaked lentils and grind in a blender with 4 dried red chillies, 1 tsp fennel seeds, a pinch of asafoetida and salt. Use minimal water — the mixture should be a coarse, thick paste, not smooth. It should look like rough sand. This coarse texture is essential.

4. 4

   Steam the lentil paste: Grease a flat plate or idli moulds with oil. Spread the lentil paste in a layer about 1.5cm thick. Steam on high heat for 12-15 minutes until cooked through. Test by inserting a toothpick — it should come out clean. The steamed dal will look like a pale yellow cake.

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   Crumble the steamed dal: Let the steamed lentil cake cool for 5 minutes. Then crumble it with your fingers or a fork into small irregular pieces — some should be fine and some chunky. Do not make it powdery.

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   Cook the beans: Heat 2 tbsp oil in a wide pan. Add mustard seeds and let them pop. Add urad dal and fry until golden. Add curry leaves and 1 tsp turmeric. Add the chopped French beans and 2 tbsp water. Cover and cook on medium heat for 8-10 minutes until the beans are tender but still have a slight bite. Add salt.

7. 7

   Fry the crumbled dal: In a separate small pan heat 1 tbsp oil. Add the crumbled steamed dal and fry on medium heat for 6-8 minutes, tossing regularly, until it turns golden and slightly crispy. This frying step is what gives usili its wonderful texture.

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   Combine: Add the fried crumbled dal to the cooked beans. Toss everything together gently on medium heat for 3-4 minutes so the flavours meld.

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   Taste and adjust: Taste for salt. The usili should have a nutty, slightly crispy dal coating on tender beans. If too dry add a tsp of oil.

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    Serve: Beans Paruppu Usili is served as a dry side dish with steamed rice, sambar and rasam. It is a classic Tamil lunch combination.