Beans Paruppu Usili

Ingredients

• 300g French beans, finely chopped
• 1/2 cup chana dal (Bengal gram), soaked 1 hour
• 1/4 cup toor dal, soaked 1 hour
• 4 dried red chillies
• 1 tsp fennel seeds
• 1/4 tsp asafoetida
• 3 tbsp oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 sprig curry leaves
• 1/2 tsp turmeric
• Salt to taste

Method

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.
2. 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.
3. 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. 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.
5. 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.
6. 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. 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.
8. 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.
9. 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.
10. Serve: Beans Paruppu Usili is served as a dry side dish with steamed rice, sambar and rasam. It is a classic Tamil lunch combination.