Beans Parippu Usili

Parippu usili is a traditional Tamil Nadu and Chettinad dry stir-fry where steamed crumbled lentil dumplings are tossed with green beans and a crackling south Indian tempering of mustard seeds, curry leaves, and dried chillies. The technique of making usili — grinding soaked lentils into a coarse paste and steaming it before crumbling — gives the dish a protein-rich, earthy texture unlike any other Indian vegetable preparation.

Serves: 4

Ingredients

Usili (lentil crumble):

• 100g (1/2 cup) chana dal (split Bengal gram), soaked 2 hours
• 50g (1/4 cup) toor dal (split pigeon peas), soaked 2 hours
• 4 dried red chillies
• 1/2 tsp fennel seeds
• 1/2 tsp salt
• Small pinch asafoetida (hing)

Beans:

• 400g (14 oz) green beans, trimmed and cut into 2cm (0.75-inch) pieces
• 2 tbsp (30ml) coconut oil
• 1 tsp mustard seeds
• 1 tsp urad dal (black gram, split and hulled)
• 2 dried red chillies, broken in half
• 1 sprig fresh curry leaves (10–12 leaves)
• 1/4 tsp turmeric
• Salt to taste
• 2 tbsp freshly grated coconut, to finish

Instructions

1. Drain the soaked dals. Grind coarsely in a blender with the dried red chillies, fennel seeds, salt, and asafoetida — add as little water as possible, just enough to get the blades moving. The paste should be grainy, not smooth.
2. Spread the lentil paste onto a greased plate or into a shallow bowl. Steam over boiling water for 12–15 minutes until firm and cooked through. Allow to cool slightly, then crumble into small pieces with your fingers.
3. Blanch the green beans in salted boiling water for 3 minutes, then drain and refresh in cold water.
4. Heat coconut oil in a wide pan over medium-high heat. When hot, add mustard seeds and wait until they pop — about 30 seconds. Add urad dal and fry until golden, 1 minute. Add dried chillies and curry leaves; fry 20 seconds.
5. Add the blanched beans and turmeric, stir-fry for 3 minutes until the beans are tender but retain some bite.
6. Add the crumbled usili and toss everything together vigorously for 2–3 minutes until the lentil pieces are heated through and beginning to brown at the edges.
7. Adjust salt, finish with fresh coconut, and serve as a dry side dish with steamed rice and sambar.

Cook's Notes: The usili can be steamed a day ahead and refrigerated — this actually improves the texture when you stir-fry it the next day. Cluster beans (kothavarai) or raw banana can replace the green beans.