| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
Indian |
6 |
Servings |
INGREDIENTS
| 1/2 |
kg |
Beans |
| 1/2 |
ts |
Turmeric |
|
|
Salt; to taste -For Usili— |
| 1 |
c |
Toor dal; (cleaned and soaked for 1/2 hour) |
| 3 |
|
Red chiles |
| 4 |
|
Green chiles |
|
|
Sprig curry leaves; (a few) |
| 1/4 |
ts |
Asafoetida |
| 1 |
tb |
Coconut oil -For Seasoning— |
| 1 |
ts |
Black mustard seeds |
| 1 |
ts |
Black gram dal |
| 2 |
|
Red chiles; broken |
| 1 |
tb |
Coconut oil |
INSTRUCTIONS
Heat oil and mustard seeds, black gram dal and red chilies. When brown, add
beans (cut into 1/2 cm. pieces), salt and turmeric. Cook till done. If
there is any excess water, remove it. Grind toor dal to a coarse paste
adding green chilies, red chilies, curry leaves and asafoetida. Heat one
tablespoon oil and add ground paste. Cook on a low fire till dry. Break up
the dal with a fork and add the cooked vegetables. Cook on a low fire till
dry. Serve hot.
You can substitute cabbage for the beans.
From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy
Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran
Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on
Feb 17, 1998
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