Beans Paruppu Usili

This is one of my favorite recipes. Best combo with buttermilk kuzhambu. I love the flavor of the dish. Usually I don't add coconut but just wanted to try and that made no difference to the taste hence, I have not mentioned in the recipe.

Ingredients:
Beans - 1/4 kg
Channa (Bengal gram) dhal - 100 grams
Red Chilli - 2 (adjust)
Cumin Seeds - 1/4 tsp
Salt - to taste
Turmeric Powder - 2 pinch
To temper:
Curry Leaves - 1 string
Mustard Seeds - 1/2 tsp
Oil - 2 tbs
Method:
Wash and chop the beans. Soak channa dhal for half an hour in warm water. Cook the beans until soft but firm with salt and turmeric powder. Drain and grind the channa dhal with red chilli and cumin seeds. The consistency should be coarse. Do not grind it to smooth paste.


Heat a pan. Add oil, mustard seeds. When it starts cracking, add curry leaves and the channa dhal mixture. Stir continuously ensuring the mixture does not stick to the pan. It will come to a coarse powder consistency at one stage. Now, add beans and stir well. Check the salt, if needed add enough salt. Turn off the heat and serve with buttermilk kuzhambu or with any other 'arachu vitta kuzhambu'. 


To my knowledge it will not suit for our usual toor dhal sambar.