Kothavarangai (Cluster beans) Parippu Usili

This past year and a half during the pandemic, I came to realize that we can mange several days without vegetables. Indian pantries are normally stocked with various kinds of dry beans, rice, pulses and grain flour, which can be turned into wonderful dishes that is also nutritious. Chana dal, moong dal, and toor dal are extensively used in South Indian cooking. One dish made with a mixture of channa and toor dal Parippu usili. My kids call it "sand curry" because it feels like grains of sand. 

Ingredients:

1 Cup diced kothavarngai (cluster beans)

1/2 teaspoon turmeric powder

1/2 Cup toor dal

1/2 Cup channa dal

4-5 dried red chili

salt to taste

1 teaspoon asafoetida

Method:

1. Soak both dals with dried red chili for 2 hours.

2. Steam cook diced kothavarangai with 1/2 teaspoon turmeric and 1/2 teaspoon salt. Allow to cool.

                          

3. In the meantime, drain the dal. Grind dal, dried chili, salt, and asafoetida in a blender to a coarse paste (without water).

                                

4. Heat 2 tablespoons coconut oil in a small cast iron pan on medium heat. Temper mustard seeds,  urad dal, and curry leaves.

                                                                   

5. Add dal mixture. Cook until soft, and doesn't stick to the bottom, stirring in between and adding 2 more tablespoons of oil. Check for salt, 10-15 minutes.

                          

6. Add cooked vegetable to the pan. Mix to combine. Heat for 2 minutes. Transfer to a serving dish.

                                            

7. Serve as a side for morkuzhambu or vathal kuzhambu.

                                                                 

Notes:

You can substitute cluster beans with green beans or cabbage. You can make this dish without any vegetables too. 

Another way to cook dal mixture is to steam cook it. Then follow from step 5.