Quick Paruppu Usili

A South Indian crumble made of lentils and vegetables, the cheat's version
Ingredients - Serves 4
  • 1 cup chickpea flour
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • ¼ tsp hing (asafoetida)
  • ½ tsp carom seeds (or ajwain), optional
  • 3 large green capsicum (or green bell pepper) or 1 cup green beans or cluster beans, cut into 1" pieces or 2 bunches of spring onions, chopped
  • 3 tbsp oil
  • 1 tsp black gram (or urad dal)
  • 1 tsp mustard seeds
  • 2-3 dried red chillies, broken into small pieces
  • 1 tsp ginger, chopped, optional
  • 1 tsp garlic, chopped, optional
  • 6-8 curry leaves, optional
  • Salt, to taste
  1. If using green beans or cluster beans, steam them separately and set aside
  2. In a bowl, mix the chickpea flour with red chilli powder, turmeric, hing and carom seeds. Add enough water to make a thick paste. Season well with salt
  3. Heat the oil in a saucepan. Add black gram (urad dal), ginger and garlic and fry till they start to brown
  4. Add mustard seeds and wait for them to splutter. Add curry leaves and turn down the heat to low
  5. If using capsicum or spring onions, add the vegetables and cook till soft. Then add the chickpea flour mixture, crumble it with the back of a spoon and continue frying till it starts to brown. You can add more oil at this stage to fry the chickpea flour mixture
  6. If using green beans or cluster beans, add the chickpea flour mixture first, crumble with the back of a spoon, let it brown and then add the vegetables. Cook till its all dry
  7. Season well and serve hot with rice
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