Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble

Coffee is serious Business

Although I have seen lots of recipes for usili over time, I had never made one until I came across Eat, Live, Burp’s post. Please visit her page to see that excellent post.

I am interested that the post quotes this recipe as being from Meenakshi Ammal’s second volume of Cook and See. In Meenakshi Ammal’s book it is called Paruppu Puttu, or scrambled lentils. Usili (or usli)  also means scrambled – confusing for us at times, but different states, regions, towns, even families in India will hold different traditions, not the least in the naming of dishes. Just part of the wonderful rich tapestry which is India.

I have definitely fallen in love with this dish. It is easy to make yet utensil heavy (WARNING) using a Grinder to grind the lentils (I used my spice grinder), a Steamer to steam the ground lentils, a Saucepan to cook the green beans, a blender and/or food processor to pulse the steamed lentils, a Pan to saute the spices with the lentil crumble and beans, and various bowls and stirring spoons or ladles. Prepare your dishwasher or sink in advance and wash up as you go.

Paruppu Usili Paruppu Usili Paruppu Usili

But it is worth the work for this interesting, textural and flavoursome dish, great accompaniment to other Sth Indian dishes. Try with rice and a rasam, kuzhambu or sambar. Or eat them alone as a snack (very delicious).

It can be eaten hot or at room temperature, either is delicious.

This lentil crumble recipe is made with beans, but you can also use other vegetables such as cabbage, broccoli, grated carrot, banana flower, other types of beans such as cluster beans or broad beans, or indeed, without any vegetable at all.

2013-08-26 08.31.03

Green Beans Paruppu Usili/Puttu | Green Beans with Lentil Crumble

Source : from Cook and See Part 1, by S. Meenakshi Ammal, interpreted from Eat, Live, Burp
Cuisine: South Indian, Tamil
Prep time: about 20 mins
Cooking time: 20 mins for lentils and 10 sauteing
Serves: 3 – 4 people depending how you are using it. It makes about 3 cups.

approx 400g or so green beans
0.25 cup channa dal (Bengal Gram)
0.25 cup toor dal (pigeon peas) – or use all Bengal Gram as Meenakshi Ammal does in her book.
5 dried red chillies
0.5 tspn asafoetida
1 tspn mustard seeds
0.25 tspn turmeric
sprig curry leaves
2 tspn ghee or Indian sesame oil
salt to taste

Soak the lentils with the dried red chillies in water for at least an hour. Overnight is Ok, and I have soaked for up to 24 hours.

Drain well and grind the lentils and chillies along with the asafetida, turmeric and teaspn salt to a coarse paste. You should not need to use water at all. I used my spice grinder and did it in two batches. This works very well.

You need to steam the lentil paste. If you have an idli steamer with trays, use that. Otherwise, grease a flat plate with a little ghee, spread the mixture onto it, and place on top of an upturned bowl in a large pan. The pan should have sufficient water in it, but not enough to reach the plate or plates of lentils. Bring the water to the boil, cover the pan, reduce the heat to a simmer, and steam the lentils for 15 minutes. If they do not appear sufficiently cooked at this point, steam for another 5 minutes. Make sure that your steamer does not run out of water.

When the lentils are cooked, remove from the steamer and allow to cool.

While your lentils are cooking, string the beans if they need it, top and tail them, and cut or break into 1/4″ pieces. I break them into slightly bigger pieces for a rustic look, but for a more consistent look it is good to chop them.

Simmer the chopped beans in a little boiling water with a pinch of salt until just cooked and still bright green. Drain, run some cold water over them to arrest the cooking, drain again and set aside.

Now you can either crumble the lentils by hand or for a more consistent and finer crumble, pulse them for few seconds in a food processor. My rustic nature means larger crumbs but finer and consistent crumbs look very beautiful with the beans.

Heat the ghee or oil in a pan. When it is hot, add the black mustard seeds and allow them to pop. Add the curry leaves (be careful, they will splutter) and allow to cook for 20 seconds. Add the crumbled lentils and saute until they turn a beautiful golden brown with a beautiful aroma.

Now add the beans and saute with the crumble until they are well mixed.

Check the seasoning, then serve and enjoy! (Or leave to cool, and enjoy later.)


From the Misc. Vegetables Series

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About Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.
This entry was posted in 08 Late Winter, Beans, Indian, Lentils - Grains - Rice - Nuts, Puttu - Usili, Salads, VEGETARIAN and tagged , , , , , , , , , , . Bookmark the permalink.

36 Responses to Bean Paruppu Usili | Green Bean Paruppu Puttu | Green Beans with Lentil Crumble

  1. Hi there! thanks for the credit and your photos look lovely. I have the English volume of “cook and see” books. I got mine from Chennai, India.


    • Sorry misread your post. thought you couldn’t find an English version of the book, then realized you meant the “usli” recipe. It is listed as ” dhal paste curry” in cook and see part2. In a different part of the book(kind of confusing) it is mentioned that the same recipe can be followed with beans, cluster beans etc.


      • Ganga108 says:

        Oh thanks for pointing it out. I will look again. If I still can’t find it I will get back to you!! Yes, Ammal is quite a maze at times!
        Thanks for your delicious site – I so enjoy it.


      • Ganga108 says:

        Aaah, at last, I have found it! In my version of her book it is called Paruppu Puttu, and is in Volume 1. This volume and Vol 2 have a number of Dal Paste recipes as you describe, using different vegetables, even cauliflower!


  2. Raks says:

    Its my favorite! You have cooked so perfectly without changing the green of the bean! Loveit


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