- 2 cups of finely chopped cluster beans
- 1 tsp mustard seeds
- 1 red dry chilli for tempering
- 1 tsp split black gram
- 1/2 tsp asafoetida/hing powder
- 1 tsp turmeric powder
- salt to taste
- 2 tbsp oil
- 1/2 cup of bengal gram or a mix of both bengal gram and red gram ( chana dal and tuvar dal)
- 2 small dry red chillis to be ground with the soaked dal.
Keep the dals washed and soaked in water for an hour.Then drain the dals from water completely and grind coarsely with red chillis,salt,asafoetida powder, and little turmeric powder. The coarse paste should appear grainy.See the pic.
Keep this aside.
While the dals are soaking you can cook the cluster beans.Take a broad pan, put some oil and add the mustard seed,split black gram,red chilli and then add the chopped cluster beans.
Add little salt and sprinkle some water to cook the cluster beans. When the beans are cooked well and almost dry add the steamed cooked, crumbled dal mixture to the beans and stir well for 2 minutes.The paruppu usili is done. Serve with rice and Mor kootan/mor kuzhambu.
Adding a short cut
In the above pic you can see that I have used a nonstick greased pan to cook the coarsely ground paste of lentils and patted on the hot pan lightly just like we do for dosa or adai, apply little drops of oil around the edges to get nice brown crispy texture. It will take some time to cook, so reduce flame and flip and cook on other side.
Remove and let cool completely. When cooled crumble hte lentil adai or dosa and use it for the parup usili beans. You can also break up the dosa in to smaller pieces and run in a dry mixie to get a even coarse crumble.
By this method, you save time, minimum oil and no need to waste time by steaming as is normally done.
But do not spread the batter thinly like we do for dosa, instead, just place the coarse batter in the hot pan, pat lightly to spread, let it cook, flip and cook other side.