Beans Paruppusili is a traditional South Indian dish that combines beans, crumbled lentils, and a flavorful blend of spices. This easy paruppusili recipe is cherished for its crispy texture, aromatic flavors, and wholesome ingredients.
Beans Paruppusili is a popular South Indian side dish made with beans, toor dal (thuvaram paruppu) , chana dal (kadala paruppu) and a medley of spices. The beans are stir-fried along with a mixture of ground, steamed lentils and spices, resulting in a dish that is both crispy and packed with aromatic flavors.
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This traditional recipe is not only delicious but also nutritious, as it combines the goodness of protein-rich ground lentils and the health benefits of french beans.
Beans Paruppusili originates from the southern Indian state of Tamil Nadu and served with hot steamed rice. It is a traditional dish that is often prepared as part of the elaborate South Indian meal spread, especially during festivals, celebrations, and family gatherings.
When is Paruppu Usili Usually Made?
Beans Paruppusili is commonly made during special occasions, religious festivals, and family gatherings in South Indian households. This Beans with lentil crumble is a staple dish during celebrations such as Pongal (harvest festival), Tamil New Year, and other auspicious occasions.
The dish is also enjoyed as a part of everyday meals, showcasing its versatility as both a comforting side dish and a satisfying snack. Whether it’s a festive feast or a simple family dinner, Green Beans Paruppusili adds a touch of tradition and flavor to the dining table, making it a beloved dish for various occasions.
This no onion no garlic beans usili served with Mor Kuzhambu is a traditional and classic combination made in South indian homes.
Why you will love making Beans Paruppu Usili
Flavorful and Aromatic: The blend of spices used in Beans Paruppusili creates a great flavor and texture that is both comforting and satisfying.
Nutritious: With the inclusion of protein-rich toor dal and chana dal along with fresh beans, this dish offers a wholesome and balanced meal option.
Versatile: Beans Paruppusili pairs well with a variety of main dishes such as rice, roti, or as a standalone snack.
Crispy Texture: The unique texture of the dish, achieved through the stir-frying process, adds a delightful crunch to every bite.
How to make Beans Paruppusili at home?
Rinse the chana dal and toor dal together and soak them in water for about an hour.
After an hour of soaking the dals, drain the water and grind the soaked lentils along with dry red chillies, a pinch of asafoetida and salt into a coarse paste without adding too much water. Just sprinkle water is needed. The mixture should be coarse and not too watery.
While the dal is soaking, wash and clean the fresh beans. Finely chop the beans and steam the beans along with a little bit of salt, in a pressure cooker for two whistles or until tender. Set the steamed vegetable aside. If you don’t want to use the pressure cooker, you can cook the beans by sautéing in the pan itself.
Grease a steaming vessel or idli plate with a little oil. Spread the ground dal mixture evenly on the plate.
Steam the dal mixture for about 10 minutes until it’s cooked through. You can insert a toothpick or a knife to check for doneness. The dal mixture should be firm.
Once the paruppu / dal mixture is cooked, allow it to cool. Then, crumble it using your fingers. The coarse mixture of dal or Paruppu usili is ready.
In a separate pan, heat a little sesame oil / gingelly oil and add mustard seeds, and red chilli. Once they start spluttering, add fresh curry leaves and the steamed dal pieces along with turmeric powder. Sauté for a few minutes.
Add the cooked beans to the cooked paruppusili and mix them together. Taste and add little salt if needed.
Once the delicious usili is crispy and coated with the soft tender beans, remove the beans paruppu usili from heat. Optionally, garnish with freshly chopped coriander leaves before serving it with hot rice.
Tips and Suggestions to make the best Paruppu Usili recipe
Fresh Ingredients: Use fresh, tender beans for the best results.
Consistency: The toor dal should be ground into a coarse powder to achieve the desired texture.
Adjust Spice Level: You can adjust the number of dried red chilies in the dal crumble to suit your spice preference.
Variations: Apart from beans paruppusili, kothavarangai paruppusili is another famous recipe. So, feel free to experiment with different vegetables such as cluster beans, cabbage, spinach, broad beans, banana flower/vazhaipoo or bell pepper to create variations of this delicious recipe.
Serving Suggestions
With Steamed Rice: Serve it as a side dish with steamed rice and a dollop of ghee for a comforting meal. Paruppusili goes well with rice and vathal kuzhambu,
thengai thogayal, mor kuzhambu, simple rasam, sambar etc. It also goes well rasam rice, tomato rice etc.
With Roti: Enjoy the healthy side dish alongside warm rotis or Indian bread for a delightful combination.
As a Snack: Serve it as a standalone snack or appetizer for gatherings or movie nights.
Frequently asked questions
While fresh beans are traditionally used for Beans Paruppusili, you can use frozen beans as a convenient alternative. Ensure that the frozen beans are thawed and drained before incorporating them into the paruppu usili.
To make the Paruppusili gluten free, skip adding asafoetida.
Yes, leftover Beans Paruppusili can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.
Yes, you can prepare the lentil mixture and boil the beans ahead of time. When ready to serve, simply stir-fry them together for a quick and convenient meal option.
To reduce the spice level, you can decrease the quantity of dried red chilies or remove the seeds before grinding them with the dal. If you want to make it spicier, increase the number of red chillies.
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Beans Paruppusili Recipe | Green Beans Paruppu Usili
Ingredients
To make the Paruppusili Mixture
- ¼ cup Toor Dal
- ¼ cup Chana Dal
- 4 Red Chillies
- Asafoetida / Hing a pinch
- ½ teaspoon Salt
To cook the Beans Paruppusili
- 250 grams Green Beans finely chopped
- 2 tablespoon Oil
- 1 teaspoon Mustard Seeds
- 1 Red Chilli
- few Curry Leaves
- ¼ teaspoon Turmeric Powder
- Salt as needed
- 1 tablespoon Coriander Leaves for garnishing
Instructions
- Rinse the chana dal and toor dal together and soak them in water for about an hour.
- While the dal is soaking, wash and clean the fresh beans. Finely chop the beans and steam the beans along with a little bit of salt, in a pressure cooker for two whistkles or until tender. Set them aside. If you don't want to use the pressure cooker, you can cook the beans by sautéing in the pan itself.
- After an hour of soaking the dals, drain the dals and grind them along with dried red chilies, a pinch of asafoetida and salt into a coarse paste without adding too much water. The mixture should be coarse and not too watery.
- Grease a steaming vessel or plate with a little oil. Spread the ground dal mixture evenly on the plate.
- Steam the dal mixture for about 10 minutes until it's cooked through. You can insert a toothpick or a knife to check for doneness. The dal mixture should be firm.
- Once the paruppu / dal mixture is cooked, allow it to cool. Then, crumble it using your fingers. Paruppu usili is ready.
- In a separate pan, heat a little oil and add mustard seeds, and red chilli. Once they start spluttering, add fresh curry leaves and the steamed dal pieces along with turmeric powder. Sauté for a few minutes.
- Add the cooked beans to the cooked paruppusili and mix them together. Taste and add salt if needed.
- Once the dal pieces are crispy and coated with the beans, remove the beans paruppu usili from heat. Optionally, garnish with freshly chopped coriander leaves before serving.
- Serve the beans paruppusili with rice and your choice of kuzhambu or rasam.