A simple dish with a combination of French beans and Lentil or grams! Here's an Usili Recipe without a drop of oil, yet light and fluffy. Check out how we did it! Category Curry Servings 2 Prep Time 15 minutes Cook Time 10 minutes Calories 150 Ingredients 200 grams Beans 1/2 cup Toor dal / Split Pigeon Pea 1/2 cup Bengal Gram Dal 1 tsp Turmeric Powder 1/2 Green Chili 1 tsp Black Pepper Powder 1 sprig Curry Leaves 1 pinch Asafoetida / Hing 4 tsp Miso Paste 1 tbsp Cashews, chopped Directions Wash and soak toor dal and bengal gram dal in water for at least one hour. Drain water and grind dals into a chunky paste along with turmeric powder. Do not add water. The batter must be thick. Steam cook the batter into idlis in an idli cooker. You could also spread it on a plate or wide vessel to cook it in a steamer. If you don't have either of these, take a big vessel with water. Place an upturned cup with a flat base in the centre of the vessel and keep your plate of dal batter on top of it. Ensure that the vessel isn't much wider than the plate - it could fall and create a mess! Cook until done. Once it is cooked, take it out and let it cool completely. This is when it gets its crumby texture. Keep aside. Place the idlis one by one in a mixie and pulse for just one second or less each, so that they are ground into a fluffy crumble. If you grind them for more than a second, they will become a thick paste. Avoid this. Dry roast mustard seeds. When they start popping, mix into paruppu usili. Mix paruppu usili with black pepper powder, curry leaves, hing / asafoetida, miso paste, and chopped cashews. Recipe Note Adding a greater proportion of toor dal will give you a softer Usuli
