Meena's Taste Mantra

French Beans Kadalaparuppu Usili

French Beans are my favourite! I love them raw, slightly steamed or in any healthy sabzis that we prepare at home. These beans have a host of health benefits and when paired with Channa Dal | Kadala Paruppu, a lentil, the health quotient increases manifold!

French Beans Kadalaparuppu Usili is a traditional SouthIndian TamBrahm dish and is a great combination with any Sambar | Rasam and steamed rice.

INGREDIENTS

200 gm French Beans, 1/4" length wise chopped

1/4 tsp Haldi | Turmeric Powder

2 tblsp Water

1 tsp Oil

1/2 tsp Rai | Mustard Seeds
1/2 tsp Urad Dal

5 Kadhi Patta | Curry Leaves
To taste Salt
For Channa Dal Powder
1 tblsp Channa Dal, cooked
A pinch Haldi | Turmeric Powder
1/2 tsp Adrak | Ginger, finely chopped
1 Green Chilli

METHOD

Channa Dal Powder:

Soak Channa Dal adding haldi for 1 hour.
Pressure cook Channa Dal after draining entire water, for 2 whistles. Once pressure is released, remove cooked Channa Dal and keep aside. Channa Dal will look firm but with slight press of fingers will crumble. Normally we cook about 1 cup of Channa Dal while preparing Rice in the same pressure cooker, and then refrigerate the cooked Channa Dal. This we utilise within 2 days for making such sabzis!
Grind to make a crumbly powder cooked channa dal, ginger and green chilli. Do not add any water. Remove and keep aside.

In a kadhai, heat the oil and add rai, urad dal and curry leaves.
When the rai splutters, add chopped french beans, haldi and salt to taste. Add water and mix well.
Keep the gas on low flame. Mix well and cover cook for 3 minutes. Stir occasionally.
After 3 minutes, check if French Beans is cooked. If not, mix well and cover cook for additional 2 minutes on low flame sprinkling little water. Ensure the vegetable does not get stuck to the bottom of the kadhai.
Add Channa Dal Powder and mix well. Cook for 1 minute and switch off the gas.
Transfer to serving bowl.
Serve the Beans Kadalaparuppu Usili along with any spicy curry like Sambar | Rasam.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.