Beans Paruppu Usili

Ingredients

1. Channa Dhal - 1/2 cup (kadalai paruppu)
2. Thuvar Dhal - 1/2 cup (thuvaram paruppu)
3. Dried Red Chillies - 5 (kanja milagai)
4. Asfoetida - 1/2 tspoon (Perungayam)
5. French Beans - 1 lb
6. Gingely oil/Sesame oil/Canola oil - 6 tablespoons (Nalla Ennai)
7. Salt to taste
8. Mustard Seeds ( 2 teaspoons) (Kadugu)
9. Curry leaves ( 10 leaves) (Karivepalai)

Method

1. Soak the channa dhal and thuvar dhal in water for 3 hrs
2. Cut the beans into small pieces and steam it for 15 minutes or until it is cooked.
3. Grind the soaked dhals with the red chillies, asfoetida and salt into a smooth paste with as little water as possible
4. In a pan, heat some oil and after a minute add the mustard seeds.
5. When the mustard seeds splutter, add the curry leaves and saute for 1/2 a minute
6. Add the ground dhal paste and keep stirring it, without letting the dhal mixture stick to the bottom of the pan.
7. Keep stirring until the water evaporates and the raw smell from the dhal paste goes away. Depending on the pan, if you find the mixture too dry, add more oil. At this the time, the dhal mixture should look crumbly..with a ricotta cheese like texture.
8. Then add the steamed beans and salt to taste and saute for 5 more minutes and then take the pan off the stove.

The paruppu usili is ready to eat.
Best served with vathal kozhambu or mor kozhambu.