Yield: 6 Servings
|Salt; to taste -For Usili---|
|1 cup||Toor dal; (cleaned and soaked for 1/2 hour)|
|Sprig curry leaves; (a few)|
|1 tablespoon||Coconut oil -For Seasoning---|
|1 teaspoon||Black mustard seeds|
|1 teaspoon||Black gram dal|
|2||Red chiles; broken|
|1 tablespoon||Coconut oil|
Heat oil and mustard seeds, black gram dal and red chilies. When brown, add beans (cut into ½ cm. pieces), salt and turmeric. Cook till done. If there is any excess water, remove it. Grind toor dal to a coarse paste adding green chilies, red chilies, curry leaves and asafoetida. Heat one tablespoon oil and add ground paste. Cook on a low fire till dry. Break up the dal with a fork and add the cooked vegetables. Cook on a low fire till dry. Serve hot.
You can substitute cabbage for the beans.
From: Southern Delights (Recipes To Remember from Palakkad) by Parwathy Akhileswaran
Recipe by: Southern Delights by Parwathy Akhileswaran Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 17, 1998