Beans usili (beans with ground pulse)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | kilograms | Beans |
| ½ | teaspoon | Turmeric |
| Salt; to taste -For Usili--- | ||
| 1 | cup | Toor dal; (cleaned and soaked for 1/2 hour) |
| 3 | Red chiles | |
| 4 | Green chiles | |
| Sprig curry leaves; (a few) | ||
| ¼ | 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
Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into ½ 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 Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 17, 1998