Prep time 30 mins
Toor Dal 1 cup (1 cup = 100ml)
Bengal Gram 1 tbsp
Red chillies 4-6 nos
Hing – 1/2 tsp
Curry leaves 5-8 nos.
Turmeric powder 1/2 tsp
Beans/ Cluster beans chopped into tiny pieces – 200 gms
Oil – 1/2 cup
Salt to taste
Mustard seeds – 1 tsp
Urad dhal 1/2 tsp
Curry leaves 4-5 nos.
Before starting to cook, first soak Toor dal, bengal gram and red chillies in water for minimum 30 minutes. Then, In a blender jar, add the soaked ingredients, remember to add only a very little water. Then, add curry leaves, hing, salt and turmeric powder. Blend well into a coarse paste. It shouldn’t be too coarse or too smooth. It should be pretty close to the picture as shown below.
1. In a pan cook the chopped beans/ cluster beans by pouring little water and salt.
2. Once it is cooked, strain will and keep aside. If required squeeze out the excess water with your hands.
3. In a thick bottomed skillet, heat oil, add mustard seeds, as soon as it crackles, add urad dal and curry leaves.
4. When the urad dal turns golden brown add the ground mixture and saute well.
5. Keep sauteing until the mixture separates well (like upma). Please add little oil as and when required.
6. Once the mixture is cooked well and separated well into tiny granules, add the cooked vegetable
7. Saute it for few minutes, until the vegetable and the mixture blends well. Turn off the stove.
Serve with Hot rice and drumstick sambar. A must for any South Indian Iyengar traditional feast!.
This recipe demands generous amount of oil. So if you want authentic recipe, please be generous!