Paruppu Usili or Lentil Curry, even though it’s an old classic from South India, I never made this at home before. Shammi’s post tempted me to try it. I liked the ingredients and nutritional aspects of this curry and also the quick way it can be made.
I followed Shammi’s recipe mostly.
-Soaked two fistfuls each of toor dal and chana dal overnight.
-Grinded the dals with half tsp of salt and six dry red chillies and pinch of hing into coarse matter, without adding any water.
-Fresh green beans are the vegetable I chose to make Parappu Usli.
-I chopped beans, one medium sized onion and one garlic clove finely.
Did the popu (frying mustard seeds, cumin and curry leaves in 1 tsp of oil), then added onions and garlic, sautéed them for few minutes. Then added the coarsely grounded dal paste and green beans. Cooked them covered on low medium heat for about 15 minutes, stirring occasionally. Pinch of turmeric and salt to my taste, with these final touches and few more minutes on stove - my new favorite curry was ready for chapatis.
Thanks Shammi for showing this classic recipe.
