| 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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