Beans Paruppu Usili ~ Tamil Style Beans with Lentil Paste

It feels odd that this is the most awaited weekend in quite a long time. Of late, weekends had lost its charm. Being a working mother, I definitely would crave the weekend to come as fast as possible but since we never have any activities planned over weekends, I always feel that excitement is missing! Somehow this week has been very stressful, whether at work and otherwise. I wish I could relax and rejuvenate, but most of the time, it never ends up that way! Let’s see how far it will help me freshen up… 🙂

Off to today’s post… Beans is my favorite vegetable – french or string, I don’t mind. I can eat bowls and bowls of it, just cooked this way. And actually speaking that’s the only way I know how to cook this vegetable too, or more specifically saying, I am so happy with it that I have never wanted to look around for more options to make. However, once my eyes fell on this post on my friend Sathya’s space, I have been haunted. I love lentils as well, so two loves together was something that I couldn’t resist. As usual, before I made it, I kept going around through many recipes however they involved a lot of work and me being a lazyhead did not want to do too much of work. 😉 Sathya’s recipe actually was perfect fodder, made the slightly complicated recipe look so simple! Not only I made them, but I ate more than half of what was made, since the remaining folks were not very keen and since it was beans, I really didn’t care! 😉

2013: To bake a cake without an oven…

2014: Carrot Muffins

2015: Dragon Fruit Pudding

Beans Usili ~ Beans with Lentil Paste

Course Vegeterian

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 1/2 kg french beans washed and chopped fine
• 1 tbsp coconut oil
• A pinch hing
• 2 sprigs curry leaves
• 1/2 tsp turmeric powder
• Salt to taste
• FOR GRINDING:
• 1/3 cup toor dal soaked for 20 minutes and drained
• 2 tbsp chana dal
• 2 tbsp coconut
• 2 green chillies
• 3/4 tbsp fennel seeds
• 1/2 tsp cumin seeds

Instructions

• Grind the ingredients in the "for grinding" section into a course paste.
• Heat oil in a saucepan. Put in the hing and the curry leaves.
• Add in the beans and turmeric and give a nice stir.
• Sprinkle in some water and salt and cook the beans for around 5 minutes.
• Now add the ground paste and mix well.
• Cook with closed lid, stirring occassionally till the beans and the paste is well cooked.
• Serve hot with rice and rasam, or with some sambar!