Beans Paruppu usili, aka paruppusli, traditional Tamil brahmin recipe of lentil crumble with French beans. This famous paruppusli can made with vegetables like broad beans, cluster beans, yardlong beans, methi leaves, banana flower etc.
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Though the above mentioned vegetables are the common ones used, you can make this delicious lentil crumble with cabbage, broccoli, cauliflower etc. My personal favorite is Methi leaves paruppusili.
Table of contents
Paruppu Usili | Paruppusili
Paruppu usili, lentil crumble , protein rich dish that beautifully combines dal and vegetables and a well balanced dish on its own.
Growing up, amma makes paruppu usili on saturdays. She was a Teacher at Government school and has work all 5 days, weekends are reserved for treats like paruppu usili, vethakuzhambu and more kuzhambu.
Amma makes paruppu usili in a different way, she sautés the ground dal mix in oil, cooks in a open pan and then adds the vegetable, which again is cooked covered until done. This recipe uses lot of oil than the steam cook method. Though her way of cooking taste delish, but the amount of oil will give you a mild panic attack.
The steam cook method is healthy and also quick. Once steamed, the job is almost done, we just have to add the tempering and marry the dal and vegetable with the flavors.
Todays Lunch Thali
Today's lunch thali features
- Steaming hot rice with ghee
- Vendhayakeerai More Kuzhambu | Methi leaves yogurt gravy
- Beans Paruppusili
- Tomato Rasam, sans the garlic. The best rasam that will help you to ease your sinuses.
- Basbousa , middle eastern semolina cake, a recent recipe in the blog, that is getting lot of attention.
Ingredients to make Beans Paruppu Usili
- The Vegetable : Since it is beans paruppu usili, i have used french beans here. You can use the same recipe for Yardlong beans, banana flower, broad beans, guvar/cluster beans etc.
- Dals : It is called lentil crumble, we will be using chana dal and tuvar dal equal amounts. For 3 cups of chopped beans, i have used 1 cup of dal. This amount ensures good amount of vegetable as well as lentil in the usili.
- Spice : Paruppu usili uses red chilies and coriander seeds for flavor.
- Tempering : The usual indian tempering ingredients like mustard seeds, hing, curry leaves and chilies are used in this usili recipe.
Step-wise Instructions to make Brahmin Style Paruppu Usili
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure , wash and soak both the dals in water for a minimum of 1 hour. While the lentils are soaking, wash and chop the french beans fine.
- Once the dal is well soaked, drain and take it in a mixer jar, add red chilies, coriander seeds, grind it coarse.
- Steam the ground dal mixture and chopped beans in a steamer for 10 minutes. Once steamed, remove the dal mixture and crumble it.
- Heat oil in a pan, once hot splutter mustard seeds, hing, curry leaves and 2 red chilies.
- Add steamed and crumbled dal to this tempering. Add salt, turmeric powder to this and let this cook for 5- 10 minutes in a medium flame.
- Now add the steamed beans to this dal and mix well. Check and adjust salt if needed.
- Cover and cook in medium flame for 5 minutes for the flavors to mingle. Take it off the stove and serve it warm with rice.
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Recipe Card for Beans Usili
Beans Paruppu Usili | South Indian Lunch #9
- 3 cups chopped french beans
- ½ cup Tuvar dal/toor dal/Tuvaram paruppu
- ½ cup Chana dal/Kadalai paruppu/Gram dal
- 8 nos red chilies, round variety
- 2 tablespoon fresh coocnut optional
- 1 teaspoon coriander seeds/dhaniya optional, but gives great flavor
- 1½ teaspoon salt or to taste
- a sprig of curry leaf
- 3 tablespoon oil i used cold pressed groundnut oil
- 1 teaspoon mustard seeds/kadugu
- ½ teaspoon hing/asafoetida
- 2 nos red chilies, broken
- a sprig of curry leaf
- Wash and soak both the dals for an hour. While the dal is soaking, wash and chop the french beans finely. I usually do the chopping work a day ahead.
- Drain and take the dal long with red chilies, curry leaves, fresh coconut, coriander seeds and grind it to a coarse paste. No need to add any water.
- In a steamer, steam the ground dal mix and the chopped beans for 10 minutes. I used my idli steamer, and used one half of the steamer plate for the dal mixture and the other half for the vegetable.
- You can also steam them separately in 2 different plates. If you are familiar with your microwave settings for steaming, you can also do in your microwave.
- Once steamed, remove the dal mix and crumble it. I just pressed it roughly with the back of a ladle.
Let us make the Paruppu usili
- Heat oil given under tempering in a heavy bottom pan. Once hot, splutter mustard seeds, add hing, curry leaves and red chilies.
- Add the crumbled dal mix to this hot tempering. Add salt and turmeric powder to this and mix well. Let this cook in a medium flame for 8-10 minutes for the flavors to mingle. You can also cover and cook at this point.
- Once the dal crumble is well mixed with the tempering , add the steamed beans to this and give it a good mix. At this point, check the salt, if needed add and mix well.
- Let tis cook for another 5-8 minutes, preferably covered for the flavors to marry well. Once done, remove the cover, give it a good mix.
- Take it off the stove, and serve it warm with rice.
- The amount of chilies in the recipe depends on your heat level. 6-8 nos of chilies is normal spice, if you prefer spicy make it 8-10 while grinding the dal mix.
- Once the dal and vegetables are steamed, the recipe takes just 10-12 minutes to put together.
- If you prefer little crisp in your paruppu usili, add a teaspoon of urad dal and chana dal in your tempering
- You can also keep the paruppusli in a slow flame for 10 minutes, while the bottom crisps up, that adds a nice texture to the usili.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.