Beans Paruppusili

10 mins
Serves 2
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Directions

  1. 1Wash and soak the toor dal for at least one hour. Drain the excess water.
  2. 2Wash and soak the toor dal for at least one hour. Drain the excess water.
  3. 3Wash and soak the toor dal for at least one hour. Drain the excess water.
  4. 4Grind the dal with 2-3 dry red chillies into a coarse mixture.
  5. 5Grind the dal with 2-3 dry red chillies into a coarse mixture.
  6. 6Grind the dal with 2-3 dry red chillies into a coarse mixture.
  7. 7Transfer the mixture to a bowl, and add salt, asafoetida and sesame oil. Mix well.
  8. 8Transfer the mixture to a bowl, and add salt, asafoetida and sesame oil. Mix well.
  9. 9Transfer the mixture to a bowl, and add salt, asafoetida and sesame oil. Mix well.
  10. 10Pressure cook the mixture for 2-3 whistles.
  11. 11Pressure cook the mixture for 2-3 whistles.
  12. 12Pressure cook the mixture for 2-3 whistles.
  13. 13While the dal is pressure cooking, cook the beans in sesame oil. Add channa dal, urad dal, curry leaves, and chopped beans. Then add turmeric powder, salt, mix well, add water and cook, stirring intermittently.
  14. 14While the dal is pressure cooking, cook the beans in sesame oil. Add channa dal, urad dal, curry leaves, and chopped beans. Then add turmeric powder, salt, mix well, add water and cook, stirring intermittently.
  15. 15While the dal is pressure cooking, cook the beans in sesame oil. Add channa dal, urad dal, curry leaves, and chopped beans. Then add turmeric powder, salt, mix well, add water and cook, stirring intermittently.
  16. 16Once the pressure releases, transfer the cooked dal to a wide plate and let it cool. You can also crumble or pulse the cooked dal in a mixer.
  17. 17Once the pressure releases, transfer the cooked dal to a wide plate and let it cool. You can also crumble or pulse the cooked dal in a mixer.
  18. 18Once the pressure releases, transfer the cooked dal to a wide plate and let it cool. You can also crumble or pulse the cooked dal in a mixer.
  19. 19Add the crumbled dal to the cooked beans, and fry it for 5-7 minutes in low flame.
  20. 20Add the crumbled dal to the cooked beans, and fry it for 5-7 minutes in low flame.
  21. 21Add the crumbled dal to the cooked beans, and fry it for 5-7 minutes in low flame.

Ingredients

  • 1 cup toor dal
  • 1 cup toor dal
  • 1 cup toor dal
  • 2 dry red chilli
  • 2 dry red chilli
  • 2 dry red chilli
  • 1 large pinch asafoetida
  • 1 large pinch asafoetida
  • 1 large pinch asafoetida
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 2 tsp sesame oil
  • 1 tsp channa dal
  • 1 tsp channa dal
  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1 tsp urad dal
  • 1 tsp urad dal
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 1 sprig curry leaves
  • 0.5 kg french beans
  • 0.5 kg french beans
  • 0.5 kg french beans
  • 0.125 tsp turmeric powder
  • 0.125 tsp turmeric powder
  • 0.125 tsp turmeric powder
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

blenderpressure cookerfrying pan

Tips

  • Wash and soak the toor dal for at least an hour before grinding. Grind the dal with dry red chillis into a coarse mixture. Pressure cook the mixture for 2-3 whistles. While the dal is pressure cooking, cook the beans in sesame oil with channa dal, urad dal, curry leaves, turmeric powder, and salt. Add water, cover, and cook, stirring intermittently. Once the pressure releases, transfer the cooked dal to a wide plate and allow to cool. It can be crumbled to smaller pieces or pulsed in a mixer. Add the crumbled dal to the cooked beans and fry in low flame for 5-7 minutes. Most tasty Beans Paruppusili is now ready