1/2 kg beans
1/2 teaspoon turmeric
1 salt; to taste --for usili---
1 cup toor dal; (cleaned and soaked for 1
3 red chiles
4 green chiles
1 sprig curry leaves; (a few)
1/4 teaspoon asafoetida
1 tablespoon coconut oil --for seasoning---
1 teaspoon black mustard seeds
1 teaspoon black gram dal
2 red chiles; broken
1 tablespoon coconut oil
Directions: How to Cook Beans Usili (Beans With Ground Pulse)
Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into 1/2 cm. pieces), salt and turmeric. Cook till done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chilies, red chilies, curry leaves and asafoetida. Heat one tablespoon oil and add ground paste. Cook on a low fire till dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire till dry. Serve hot.
You can substitute cabbage for the beans.
From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
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