1/2 cup toor dal
2 tbsp chana dal
2 dried red chillies
1/4 tsp asafoetida powder / hing
1/4 tsp turmeric powder
1 tsp salt
1 sprig curry leaves
1 tbsp oil
2 cups Beans cut into small pieces
1 tsp oil
2 dried red chillis and 1/2 tsp mustard seeds for tempering
Salt to taste
Soak 1/2 cup toor dal with 2 tbsp chana dal, either overnight or for 3 hours in warm water. Grind this to a coarse paste with 2 broken dried red chillies, 1/4 tsp of asafoetida powder, pinch of turmeric powder, 1 tsp salt and a few curry leaves without adding any water.
Steam this paste in an idli-steamer for 10-15 minutes until the lentil paste is cooked. Remove to a bowl once cooled and crumble into small pea-sized pieces. Keep aside.
In a pan, heat oil, add the mustard seeds, curry leaves and broken red chilli pieces. Once they crackle, add the beans, salt to taste, stir around for 2 minutes.Then add the crumbled usili into it.Stir them around on medium flame till golden and slightly crispy. This will take around 5-7 minutes. Then transfer it into a bowl.
Now the Beans Parrupu usili is ready to serve with mor khuzhambu or sambar or simply with rasam.