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Beans Paruppusili

September 13, 2012

Beans Paruppusili


Fresh beans or bush beans – 250 grms grated, tuar dal (lentils) 1/2 a cup, 1-2 garlic flakes, 2-3 dried red chilies, curry leaves 4-6 for garnishing/sauteing, mustard seeds for sauteing 1/2 tsp, cooking oil 1 tbsp (more if required), salt to taste, asafoetida powder for sprinkling, water


Soak the lentils (tuar dal) 1/2 cup for about 1 hour.   Grind it coarse and dry in a blender with 1-2 garlic flakes and 2-3 dry red chilies.   Add a sprinkling of asafoetida t the same and keep aside.

Rinse thorough and grate beans and keep ready.  Take a thick bottomed karai (shallow pan) and heat it with a tbsp of cooking oil.  When the oil is heated to a vaporizing level, switch to low flame and add mustard seeds 1/2 tsp for sauteing.  When the mustard seeds splutter , they release the usual aroma specific to south indian cooking.   Add the coarse dal-chili-garlic mixture to the oil and keep stirring so that it does not stick to the sides.   Add the beans next and salt and sprinkling of water if necessary.   If the dish is sticking to the sides, add a little oil.  Keep stirring on low flame ensuring that the tuar dal mixture does not form a lump and close with a lid for a few minutes.   Check every 3 to 5 minutes to ensure the dal-beans is cooking.  When the mixture is half done, lift the lid and stir fry on open karai (pan).    It takes roughly about 30 minutes for this dish to brown and get crisp.   When you get a desired consistency of crispness/cooked beans, switch off the flame.

Very tasty and interesting beans dish is hot and ready to serve!   Best way to interest kids and make them eat bush beans.  Beans is full of fibre and tuar dal is full of protein, so this makes the ‘beans paruppusili’ a very healthy (side) dish.


From → Vegetarian

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