Kothavarangai Paruppu Usili Recipe - Gawar Phali Dal Sabzi
A high protein South Indian Recipes recipe with gawar phali (kothavarangai / cluster beans) - finely chopped, salt - a pinch for pressure cooking, turmeric powder (haldi) - for pressure cooking. Ready in 1h 20m, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
22 steps- 1
To begin making Kothavarangai Paruppu Usili recipe, soak Toor Dal in water for about an hour
arhar dal (split toor dal)(1/2 cup) - 2
Meanwhile, add finely chopped cluster beans/kothavarangai/gawar phali to a pressure cooker along with salt to taste, 2 tablespoons water and turmeric powder
gawar phali (kothavarangai / cluster beans) - finely chopped(300 grams)salt - a pinch for pressure cookingturmeric powder (haldi) - for pressure cooking(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 3
Mix well
- 4
Pressure cook for 2 whistles and release the pressure immediately by running the pressure cooker under water
salt - a pinch for pressure cookingturmeric powder (haldi) - for pressure cooking(1/4 teaspoon) - 5
Open the cooker lid and keep aside
- 6
After 1 hour, drain water from soaked Toor Dal
arhar dal (split toor dal)(1/2 cup) - 7
Add the drained Toor Dal along with red chillies and salt in a mixer
salt - a pinch for pressure cookingarhar dal (split toor dal)(1/2 cup)dry red chillies(4) - 8
Coarsely grind the ingredients and keep aside
- 9
Make sure to grind the soaked dal coarsely by adding no or very little water
- 10
Add water in the idli pan for steaming, grease the idli plates with little oil and add the coarsely ground paruppu usili mixture to the idli plates
- 11
Steam the paruppu usili for around 1o minutes until the ground toor dal is cooked completely
arhar dal (split toor dal)(1/2 cup) - 12
Turn off the heat, remove the steamed toor dal, crumble it and keep aside
arhar dal (split toor dal)(1/2 cup) - 13
The next step is to temper the Kothavarangai Paruppu Usili
- 14
In a pan, add a tablespoon oil
- 15
Once the oil is heated, add the mustard seeds, urad dal and curry leaves
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(2) - 16
Once the mustard seeds sputter and dal turns golden brown, add steamed paruppu or toor dal into the pan and fry it for a few minutes
arhar dal (split toor dal)(1/2 cup)mustard seeds(1 teaspoon) - 17
This will help the dal lose the moisture if there is any, so that it gives the crumbly texture
- 18
Next, add the cooked Kothavarangai/Gawar Phali and give it a good mix
gawar phali (kothavarangai / cluster beans) - finely chopped(300 grams) - 19
Adjust salt according to your taste
salt - a pinch for pressure cooking - 20
Mix well, keep it covered for 2 minutes and turn off the heat
- 21
Transfer the Kothavarangai Paruppu Usili to a serving bowl and serve hot
- 22
Serve Kothavarangai Paruppu Usili along with Mor Kuzhambu, Steamed Rice and Elai Vadam for a delicious Sunday lunch
Rate this recipe
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Kothavarangai Paruppu Usili Recipe - Gawar Phali Dal Sabzi
A high protein South Indian Recipes recipe with gawar phali (kothavarangai / cluster beans) - finely chopped, salt - a pinch for pressure cooking, turmeric powder (haldi) - for pressure cooking. Ready in 1h 20m, serves 4.
Curated byAditi Iyer🇮🇳
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Directions
22 steps- 1
To begin making Kothavarangai Paruppu Usili recipe, soak Toor Dal in water for about an hour
arhar dal (split toor dal)(1/2 cup) - 2
Meanwhile, add finely chopped cluster beans/kothavarangai/gawar phali to a pressure cooker along with salt to taste, 2 tablespoons water and turmeric powder
gawar phali (kothavarangai / cluster beans) - finely chopped(300 grams)salt - a pinch for pressure cookingturmeric powder (haldi) - for pressure cooking(1/4 teaspoon)turmeric powder (haldi)(1/2 teaspoon) - 3
Mix well
- 4
Pressure cook for 2 whistles and release the pressure immediately by running the pressure cooker under water
salt - a pinch for pressure cookingturmeric powder (haldi) - for pressure cooking(1/4 teaspoon) - 5
Open the cooker lid and keep aside
- 6
After 1 hour, drain water from soaked Toor Dal
arhar dal (split toor dal)(1/2 cup) - 7
Add the drained Toor Dal along with red chillies and salt in a mixer
salt - a pinch for pressure cookingarhar dal (split toor dal)(1/2 cup)dry red chillies(4) - 8
Coarsely grind the ingredients and keep aside
- 9
Make sure to grind the soaked dal coarsely by adding no or very little water
- 10
Add water in the idli pan for steaming, grease the idli plates with little oil and add the coarsely ground paruppu usili mixture to the idli plates
- 11
Steam the paruppu usili for around 1o minutes until the ground toor dal is cooked completely
arhar dal (split toor dal)(1/2 cup) - 12
Turn off the heat, remove the steamed toor dal, crumble it and keep aside
arhar dal (split toor dal)(1/2 cup) - 13
The next step is to temper the Kothavarangai Paruppu Usili
- 14
In a pan, add a tablespoon oil
- 15
Once the oil is heated, add the mustard seeds, urad dal and curry leaves
mustard seeds(1 teaspoon)white urad dal (split)(1 teaspoon)sprig curry leaves(2) - 16
Once the mustard seeds sputter and dal turns golden brown, add steamed paruppu or toor dal into the pan and fry it for a few minutes
arhar dal (split toor dal)(1/2 cup)mustard seeds(1 teaspoon) - 17
This will help the dal lose the moisture if there is any, so that it gives the crumbly texture
- 18
Next, add the cooked Kothavarangai/Gawar Phali and give it a good mix
gawar phali (kothavarangai / cluster beans) - finely chopped(300 grams) - 19
Adjust salt according to your taste
salt - a pinch for pressure cooking - 20
Mix well, keep it covered for 2 minutes and turn off the heat
- 21
Transfer the Kothavarangai Paruppu Usili to a serving bowl and serve hot
- 22
Serve Kothavarangai Paruppu Usili along with Mor Kuzhambu, Steamed Rice and Elai Vadam for a delicious Sunday lunch
Rate this recipe
