Paruppu Usili (Steamed Lentil and Green Bean Crumble)
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Ingredients
- 350 g fine green beans, trimmed
- 80 g toor dhal (split pigeon peas)
- 80 g chana dal (split)
- 3 dried red chillies
- 1 tsp asafoetida (hing)
- 1 tsp mustard seeds
- 10 curry leaves
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
Nutrition (per serving)
- Calories
- 245 kcal
- Protein
- 10.6 g
- Carbohydrate
- 27.1 g
- of which sugars
- 2.6 g
- Fat
- 8.8 g
- of which saturates
- 0.8 g
- Fibre
- 8 g
- Salt
- 0.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Soak the toor dhal and chana dal together in warm water for 30 minutes, then drain and blitz with the dried red chillies and asafoetida to a coarse, barely-wet paste.
- 2
Steam the lentil paste in a heatproof bowl over simmering water for 15 minutes until firm, then break it up into small crumbs with a fork.
- 3
Meanwhile, cook the green beans in a little boiling water for 5 minutes until just tender, then drain.
- 4
Heat the vegetable oil in a wide pan, add the mustard seeds and curry leaves, and fry for 30 seconds until the seeds pop.
- 5
Add the ground turmeric and steamed lentil crumbs and fry for 4-5 minutes, stirring, until lightly golden.
- 6
Add the drained green beans, toss everything together for 2 minutes and serve hot with rice.
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