One of the dishes that is usually made during festivals is the Cluster Beans Lentil Curry. It is a combination of ground, steamed and crumbled Lentil with finely chopped Cluster Beans. This is also called Paruppu Usili. There are many variations in making Paruppu Usili. We will see here the method for making the tasty Kothavarangai Paruppu Usili.
Kothavarangai (Cluster Beans/Gawar Phali) -250 Gms (finely chopped)
Salt – one pinch
To soak and Grind:
Chana Dal – ½ cup
Dry Red Chillies- 3 to 4
Garlic – 2 pods (optional)
Salt – to suit taste
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Asafoetida – 1 pinch
Curry Leaves – from 2 twigs
Chilli Powder – 1 tsp
Turmeric Powder – ½ tsp
Salt to taste
Grated Coconut – 3 tbsp
Soak Chana Dal in water for an hour. Meanwhile, add little Salt and 2 tbsp of water to the finely chopped Cluster Beans. Mix them. Cook the beans in a pressure cooker for a whistle.
Cool the cooker immediately under running water. You can also steam the Beans till it is cooked well, but remain firm. Do not overcook it.
Drain the water from the soaked Dal. Blend it coarsely along with Garlic, Red Chilli and Salt without adding any water. You can sprinkle little water, if required. Grease an Idli mold or steamer plate with oil. Spread the coarsely ground Dal mixture on the molds. Steam it for about ten minutes till it is cooked well.
Remove the steamed Dal mixture and allow it to cool. Crumble it and keep aside.
Heat the Oil in a pan. Add Mustard Seeds, Urad Dal and Curry Leaves.
When the Mustard Seeds splutter, add the boiled Cluster Beans, Red Chilli Powder (1/2 tsp), Turmeric Powder and Salt. Cook in low flame for 3 to 4 minutes.
Add the Paruppu Usili which we had kept aside. Add ½ tsp of Chilli Powder. Mix them well. Adjust Salt. Sprinkle little water. Mix again. Keep it covered for two minutes.
Add the grated Coconut. Mix them well and stir cook for a minute.
Transfer to a serving bowl.
You can serve it as a side dish with Rice, Roti etc. I like to have it as it is.