LOCATION: Recipes >> Indian >> Lentil Curry 01
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Lentil Curry 01
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South Indian Parruppu usili
serves about four
1 cup thuvar dhal (yellow color flat lentil)
1 cup channa dhal (yellow color hemispheric lentil)
1 lb fresh green long beans
1/2 teaspoon asoefetida (also called heeng)
2 to 5 teaspoons peanut oil
2 to 5 dried red pepper fingers
salt
Soak both the lentils together in a bowl filled with tap water for
about two hours. Meanwhile trim the green long beans and cut them
to about 1/2 cm width. Steam them with little salt until tender.
Set the beans aside. After the lentils have soaked drain the water
away. Grind the lentils in a blender along with the dried red
peppers, asoefetida and little salt. There is a technique to grind
them stiff and the stiffer you grind the better it will taste.
While you grind at the first add three teaspoons of water. Grind
for 30 secs. Then add three more spoons of water and mix the mixture
inside with a spoon. Then grind again. Like this by adding minimal
water one must iterate to get a good paste.
Take this lentil paste out and roast it in a hot frying pan with
oil. Keep turning the paste and separating the lump while on pan.
While the lentil paste is turning golden brown add the steamed
beans and roast the veggie-lentil mix until the paste bundles have
partially hardened up by dehydration. Keep turning the stuff while
on stove lest they get charred.
To be eaten with hot steaming rice.
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