Traditional South Indian Paruppu Usili Recipe

Ingredients

1 cup Toor dal (Pigeon pea lentils)
1 cup Chana dal (Split chickpeas)
3 Green chilies
1 teaspoon Asafoetida (Hing)
1 teaspoon Turmeric powder
2 Dry red chilies
1 teaspoon Mustard seeds
1 teaspoon Urad dal (Black gram)
Curry leaves - a few
500 grams Green beans - chopped
2 tablespoons Vegetable oil
Salt to taste

Steps and instructions

Soak the toor dal and chana dal in water for about 2 hours. Drain the water completely.
Add the soaked dal to a blender, along with green chilies. Blend them into a coarse paste without adding water.
Steam the coarse paste in a steamer or pressure cooker for about 10 to 15 minutes until it's cooked.
Once the steamed dal is cool enough to handle, crumble it and set it aside.
Heat oil in a pan and add mustard seeds. Once the seeds start to splutter, add urad dal, dry red chilies, asafoetida, and curry leaves. Saute until the dal turns golden brown.
Add the chopped green beans to the pan and sprinkle some water. Cover the pan and let it cook on low flame. Stir occasionally and cook until the beans are done.
Add the crumbled dal mixture and turmeric powder to the pan. Mix well and cook for a few more minutes.
Finally, add salt to taste and mix well. Continue to cook for another 2-3 minutes, until all the flavors are well combined.
Your Paruppu Usili is ready to serve. Enjoy it with rice or roti.

Tools for making

Blender - To blend the soaked dal and green chilies into a coarse paste.
Steamer or Pressure Cooker - To steam the dal paste until it's cooked.
Pan - To cook the green beans and dal mixture.
Spatula or Wooden Spoon - To stir and mix the ingredients while cooking.
Knife - To chop the green beans.
Cutting Board - To chop the green beans.
Measuring Cup - To measure the dal and other ingredients accurately.
Grater - Optional. To grate the green beans instead of chopping them, if desired.

Recipe variations

Instead of using green beans, you can try making Paruppu Usili with other vegetables like cluster beans (gawar beans), cabbage, or banana flower.
Add grated coconut or desiccated coconut to the dal mixture for an extra richness of flavor.
For a spicier version, increase the number of green chilies or add red chili powder to the dal mixture.
Add finely chopped onions and ginger to the tempering for added taste and texture.
Replace the vegetable oil with ghee (clarified butter) for a richer flavor.
For a gluten-free version, ensure that the asafoetida (hing) used is gluten-free certified.

Recipe overview

Paruppu Usili is a traditional South Indian dish, beloved for its unique blend of steamed lentils and fragrant spices. This nutritious and delectable recipe brings together the hearty protein of toor dal and chana dal with the crisp, fresh flavor of green beans. The lentils are soaked, ground into a coarse paste, and then steamed to form a crumble. This is then combined with sautéed green beans and a medley of earthy spices. The final result is a tasty and filling dish that can be enjoyed with rice or roti. This recipe is simple to follow and results in a healthy, flavorful dish that's sure to become a favorite. Be prepared for a culinary journey to the heart of South Indian cuisine!

Common questions

Can I use any other lentils instead of toor dal and chana dal?
Yes, you can use other lentils like moong dal or masoor dal as a substitute, but the texture and taste may differ slightly.
Can I use frozen green beans instead of fresh ones?
Yes, you can use frozen green beans if fresh ones are not available. However, make sure to thaw them before using and adjust the cooking time accordingly.
Is it necessary to steam the dal before cooking?
Yes, steaming the dal helps in achieving the desired texture and consistency of Paruppu Usili. It also enhances the flavors.
Can I make Paruppu Usili in advance?
Yes, you can prepare Paruppu Usili in advance and store it in the refrigerator for up to 2 days. Just reheat it before serving.
Is Paruppu Usili a vegan dish?
Yes, Paruppu Usili is a vegan dish as it does not contain any animal products.

Serving dishes and utensils

Steamer or Pressure Cooker - Used to steam the dal mixture.
Blender - Used to blend the soaked dal and green chilies into a coarse paste.
Pan - Used for sautéing and cooking the beans and dal mixture.
Spatula - Used for stirring and mixing the ingredients in the pan.
Knife - Used to chop the green beans.
Cutting Board - Used as a surface for chopping the green beans.
Measuring Cups - Used to measure the dal and other ingredients accurately.
Vegetable Peeler - Optional, for peeling the skin of the green beans.
Spoons - Used for adding and mixing the spices and salt.
Serve Ware - Plates or bowls for serving the Paruppu Usili.

Origin stories

Paruppu Usili is a traditional dish hailing from the Southern state of Tamil Nadu in India, particularly cherished by the Tamil Brahmins. It's a unique blend of lentils and vegetables, and its name reflects its ingredients - 'Paruppu' meaning lentils and 'Usili' implying a crumbled texture in Tamil. This flavorful dish is often served as a side dish in traditional meals and is considered an integral part of festive or ceremonial food spreads. The beauty of Paruppu Usili lies in its simplicity and balance of nutritional elements – lentils providing protein, and vegetables adding essential vitamins and fiber. Interestingly, despite being a dish from the hot lands of Tamil Nadu, Paruppu Usili is prepared in a steamed fashion, a technique not widely common in the regional cuisine. This distinctive cooking method has been passed down through generations, preserving the integrity and charm of this dish.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.