Paruppu Usili is a very traditional Tamil Brahmin recipe. Paruppu usili is a delicacy and one of the important recipes in traditional Tamil Brahmin wedding menus. It’s served for lunch on the muhurtham day.

It’s made with combination of lentils like tuvar dal( pigeon peas/ tuvaram paruppu), chana dal( chick peas/ kadalai paruppu) and a vegetable. French beans, cluster beans( kothavarangai), banana flower ( vaazhai poo) are some of the famous varieties of paruppu usili.

It was my mother in law who taught me this recipe. This has always been big hit with my family and friends. I make this at home every alternate weekend along with vengaya( onion) vatha kuzhambu( spicy tamarind gravy).

I have a made beans paruppu usili today. Unlike the general recipe I do not use a combination of dals. I use only chana dal( kadalai paruppu).

Ingredients

Soaked and drained chana dal- 3 cups
Finely Chopped beans- 2 cups
Red chillies- 4-5
Hing- 1/2 tsp
Oil- 4-5 tbsps
Mustard- 1 tsp
Curry leaves- few
Salt to taste

Method

Steam the beans with little salt till it becomes soft.

Grind the chana dal with salt( to taste), red chillies and hing to a coarse paste. Please ensure that it does not become very smooth. I use a hand blender to grind. It gives the perfect consistency.

Heat oil in a heavy bottom pan.
Add mustard. When it starts spluttering, add hing and curry leaves. Sauté for a second and then add the ground chana dal. Reduce the flame. Mix well and keep stirring for few mins. Now cover the pan with a lid and cook till the dal is becomes dry and completely cooked. When you touch the dal, it should not be sticky. The big lumpy mass of dal should have become a crunchy crumble.
Now add the steamed beans, mix well, cover the pan again and cook on low flame for 8-10 mins.

Transfer to a serving plate and serve hot or at room temperature with steamed rice, vatha kuzhambu or rasam. It tastes very good with hot rice drizzled with melted ghee too:)