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, saut̩ed 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 Рmy new favorite curry was ready for chapatis.
Thanks Shammi for showing this classic recipe.
Here you go!
Cinnamon-Ginger Cookies
* MAKE-AHEAD
ACTIVE TIME: 15 MIN
TOTAL TIME: 35 MIN
MAKES 2 1/2 DOZEN COOKIES
ingredients
* 1 2/3 cups unbleached all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 3/4 teaspoon ground ginger
* 1/2 teaspoon freshly grated nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 2 sticks (1/2 pound) unsalted butter, softened
* 1/3 cup packed dark brown sugar
* 1/4 cup pure maple syrup
* 1 tablespoon vanilla soymilk or heavy cream
* Granulated sugar, for rolling
directions
1.
2. Preheat the oven to 350° and position 2 racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
3. In a medium bowl, combine the flour with the baking soda, cinnamon, ginger, nutmeg, cloves, cardamom, salt and black pepper.
4. In another medium bowl, using a handheld electric mixer, beat the butter until creamy. Add the brown sugar and maple syrup and beat at medium speed until light and fluffy. Add the soymilk, then beat in the dry ingredients at low speed.
5. Roll tablespoonfuls of the dough into balls, then roll them in the granulated sugar. Arrange the balls about 1 1/2 inches apart on the prepared baking sheets. Bake for 20 minutes, or until golden and just set; shift the pans from top to bottom and front to back halfway through.
MAKE AHEAD The cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.
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Recipe by Akasha
From Dharma Dining
This recipe originally appeared in January, 2004.
Ignore the empty first step; they do that a lot at F&W…not sure why.
Comment by Stephanie — July 8, 2005 @ 8:28 pm
I like this recipe, I think I will make them soon, Thanks a lot Stephanie.
Comment by Indira — July 8, 2005 @ 8:33 pm
You are, of course, quite welcome!
Comment by Stephanie — July 8, 2005 @ 11:28 pm
Heyyy Indira, glad you liked the paruppu usili recipe. I’m always pleasantly surprised when somebody tries out a recipe from my blog… it’s like “oh wow, she’s actually following what I said” – a nice feeling b’cos I’m not a naturally gifted cook! 🙂
Comment by shammi — July 9, 2005 @ 5:34 am
I wanted to try it the moment I saw the recipe at your blog, Shammi. Thanks again.
Comment by Indira — July 9, 2005 @ 9:55 am
hiya, that looks scrumptious. i love any sort of dhal curry…
Comment by J — July 10, 2005 @ 7:36 am
Hi Indira garu,
I came across this website while searching for Malathi chandur’s book online. I simply fell in love with ur page. I have seen many websites which give the preparation method for recipes but not pictures. first thing i did was show this to my mom. she was also very impressed with ur website. Good that u r visiting India but we will be missing ur recipes and pics…
c u soon
Sri
Comment by Sri — July 10, 2005 @ 4:47 pm
Indira, I feel paruppu usili goes well with sambhar or as Shammi said, mor kozhambu. It also tastes great with curd rice. Try these combinations too because I am not too sure about having it with chapathi 😉
Regards,
Ravi
Comment by Ravi — July 11, 2005 @ 6:26 am
hi indira,
i tried this recipe yday and it was really good, but the problem is i added water for the beans to cook coz it takes a lot of time to cook, and it became soggy.
which vegetable is best for making paruppu usili ? can we make it using any other veg?
thanx again indira
Comment by priya — September 27, 2005 @ 3:58 pm
Hello Indiragaru,
I stumbled across your page when searching for spinach pappu on google, and I am so glad I did.
I am sure you know it by now. It is wonderful how you set up the cooking blog with all the nice pictures.
One question regarding Paruppu Usili, I tried to grind the dal without adding any water, but had no success. What kind of grinder/blender do you use? Please suggest a good mixer for the indian cooking.
Comment by Madhuri — February 6, 2006 @ 6:47 pm
this is my first bad experience with a recipe copied from this site Indira…I don’t know what went wrong…even though I added just 2-3 tbsp water to the beans it became soggy and not only that…it also stuck to the bottom of my stainless steel pan….and I was cooking on low…and my dal didn’t look anything like yours after grinding…I feel so dejected when something goes wrong in the kitchen…we are eating out today….:(
Comment by Nabeela — April 24, 2006 @ 10:25 pm
Hi, Where can I download Malathi Chandur’s Cook Book “Vantalu Pindi Vantalu”
Comment by Bindu — May 16, 2006 @ 1:31 am
Hi Indira,
I had the same experience w/ daal… I tried grinding it… but, couldn’t do it w/out adding water… and lo, when mixed with beans, it stuck to the bottom of the pan…. wonder, what went wrong!
Comment by Priti — July 19, 2006 @ 4:27 pm
Indira,
I do little bit change in doing paruppu usli.After grinding toor and channa dal with red chillies.I taka fistfull of this paste ,press it inbeween your fingures and place it in idli steamer and steam for 3 or 4 mins.
Then I mix it with cooked beans for a 1 min in kadai after tadka and serve as you mentioned.It doesnt become soggy.
Comment by Meetha — September 5, 2006 @ 4:42 pm
Me too!,just steam it as we make idli and mix wix with cooked beans
Comment by anitha — October 15, 2006 @ 12:00 am
Hi Indira,
I followed your recipe for paruppu usili, but as Meetha said, I steamed the dall and cooked the beans. It was good.Thanks for the recipe. I will be happy if you can add my site in your great link list.
Comment by Lakshmiammal — October 15, 2006 @ 7:46 pm
hi,
tried this receipe it came very well.. thanks.. i tried even poli for this diwali as i am in US and my family isnt here. that was also wonderfull.. this website is really good. thanks
Comment by Priya — November 6, 2006 @ 11:55 am
yea always better to steam paruppu usili,also i prefer to eat with smbar,rasam and curd rice rather than chappati,or just mix it with rice and eat……..does anyone have a recipe to make a good rasam without using puli ( tamarind )
Comment by dinesh — November 17, 2006 @ 2:52 am
Hi Indira
I have been browsing your site for about an year. I really admire the simplicity of your preparations. What gives your site an edge is definitely the PHOTOS!! You post pics right from raw material stage to semi processed to ready dish. That gives a very good idea and let’s me know that I am going in the right direction.
Beans is something that me and my hubby sulk to eat. But I made the beans paruppu usli and it turned out very well and was relished by all in the family. THanks!!! And keep doing the great work friend!!!
Comment by Sharada — June 10, 2007 @ 3:07 am
wow well made my favourite dish
Comment by vishwanath — May 26, 2010 @ 7:03 am
Hello Indira…
Another one of your recipes added to my regular cooking…Yesterday I tried it and had with chapati and it was just great..my 4 year old who hates beans also eat it so well that I thanked then and there for this recipe..
Comment by Yash — December 15, 2010 @ 11:28 am