Paruppusli is my favorite weekend curry. I make this along with some rasam and my weekend lunch is settled. First of all it is easy to make and secondly it is full of goodness. Lentils and vegetables sauteed with mild tempering of spices, a filling protein meal for a vegetarian. Usually beans paruppusli is everyone’s favorite, but i prefer methi usli more than any other usli. Paruppusli is so versatile, it can be made with cabbage, bittergourd, methi, beans, etc. This yardlong beans i made it as part of my Weekend Thali for alphabet ‘Y‘.
4 cups chopped yardlong beans
1 tsp salt or to taste
4 tbsp gingely oil
1/2 tsp mustard seeds
2 pinches of hing
2 pinches of turmeric powder
2 nos round red chilies
a strand of curry leaves
Soak and grind
3/4 cup tuvar dal/split pigeon peas
1/2 cup chana dal/gram dal
10 nos round red chilies
handful of curry leaves
2 tbsp freshly grated coconut
a small piece of ginger
- Wash and soak both the dals for an hour. Drain and take the dal long with other ingredients under ‘soak and grind‘ and grind it to a coarse paste. Do not grind continously or add water. just pulse to grind it coarse. Once done, keep aside until use.
- In a wide pan, add oil given ‘Tempering‘, splutter mustard seeds, add hing and turmeric powder and red chilies and curry leaves, saute for a minute.
- Next add the ground dal mixture, and saute for a minute or two. Cover and cook in a simmer flame for 5-8 minutes. By this time, dal would cook and separate.
- Remove the cover and cook for another 2 minutes. Next add chopped yardlong beans, add salt, mix well. Cover and cook in a simmer flame for 10-15 minutes. Stirring often.
- Once the beans is cooked, remove the cover and let it sit on the stove another 5-8 minutes. Take it off the stove and serve along with rice.