One of the advantages of having different state friends is to get to know their cultures and recipes. We get to know these during our lunch table conversations (and get to taste too..) in office. Here is one such recipe - Cluster beans Paruppu Usli - i got to taste from my friend Thulasi Iyer.
Cluster beans Paruppu Usli is a traditional south Indian recipe, a combination of vegetable + lentils cooked together. Cluster beans is rich in iron content. Lentils are high in protein - together it becomes a nutritious dish.
Ingredients
Cluster beans - 1/4 kg
Bengal gram dal - 2 spoons
Toor dal - 2 spoons
Green chillies - 3
Red chillies - 3
Tamarind - 1 small lemon sized
Jaggery - 1 medium lemon sized
Salt to taste
For tempering
Oil - 3 spoons
Urad dal - 1 spoon
Mustard seeds - 1 spoon
Cumin seeds - 1/2 spoon
Turmeric - 1 pinch
Asafoetida - 1 pinch
Wash, remove both the edges of cluster beans and finely chop them.
Wash and soak bengal gram & toor dal for about an hour. Drain the water and grind along with green & red chillies, tamarind, salt and jaggery in mixer grinder without adding water.
Now steam cook both chopped cluster beans (without adding any water) and ground masala separately.
Heat a thick bottomed Kadai and pour the oil. Add urad dal, cumin seeds, mustard seeds, turmeric & asafoetida. When mustard stars spattering blend the cooked masala using a spoon / spatula and add the same to the Kadai. Roast it in very low flame until masala becomes dry (it should not be sticky).
Now add cooked cluster beans to the roasted masala and cook for about 5 minutes.
This can be served with Chapati.
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