Beans Paruppu Usili | Beans Patoli

Paruppu Usili is a delicious dish consists of few different dals & veggies, which are cooked to perfection while making it irresistibly good. The other version of paruppu usili is Andhra's Patoli dish. It is very similar dish as of usili with a little of variations to it & it is as delicious as usili. When we were enjoying this dish for lunch my husband was saying it is very similar to Nellore's "Sandi Pindi" dish. I was amazed how one dish was named differently in different places & to my surprise all are few miles apart. 
Enjoy this yummy dish!!!

Prep Time-2hrs10mins {2hrs of soaking + 10mins for chopping & arranging}
Cook Time-45mins
Serves-2People 
Pairs with rice along with rasam, pulusu & sambar.
Ingredients 
1Cup chopped french beans
1Small onion chopped
2Red chili cut equally
Few curry leaves
1Tsp mustard seeds
1Tbs oil
Salt to taste {adjust as needed}
To grind 
1/4Cup chana dal
2Tbs toor dal
2Tbs moong dal
1Tsp cumin
5Red chili's
1/2Tsp hing
1/4Tsp turmeric
Salt to taste
Directions

- Soak chana dal, moond dal & toor dal for 1hr to 2hr.
- Strain the water & add them to a blender along with cumin, red chili's, hing, turmeric & salt.
- Coarse grind them. Now taste the mixture & adjust salt, spiciness in the mixture.

- Take a idli pan & apply oil to the rounds. 
- Divide the mixture equally in to four holes & steam cook them for 10mins. 
- Mean while heat pan with oil. To that add mustard seeds, red chili's & curry leaves. 
- Once the mustard starts jumping add in onions & fry them for 1min. Then add in cut beans along with pinch of salt. Stir in & close it with a lid.

- Allow the veggies cook, mean while the mixture is cooked well. 
- Allow it to cool before crumbling it. Crumble the steamed mixture with your hands as shown above. 
- Add in the crumbled mixture to the cooked veggies. On low heat mix them well & blend them well by stirring them. Adjust salt if needed.
- Cook for 5mins & then switch off heat. 
- Usili/Patoli is ready to serve. Serve warm with rice & dollop of ghee.
Note
- I never boil veggies in lots of water as the nutrients are drained wastly after the veggies are cooked. 
- You add salt kind of twice in this dish. As the mixture needed the perfect salting & the veggies will be left alone. Add enough salt/little salt to veggies to balance it perfectly in the dish.
- Sprinkle a little lemon juice after the curry is cooled. It adds a nice twist to the dish.

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