Long beans parpu usli / Long beans cooked with ground and steamed lentil

For this months blog hop i visited Priya Srinivasan's blog : http://enveetukitchen.blogspot.com . Thoroughly enjoyed  browsing through her wonderful recipes and finally decided on cooking her mom's parpusli. She has used french beans but i had  long beans which we call achiyga payar in kerala so used it.

Long beans  - 2 cups , chopped
Toor Dal (Any split lentil of choice) - 1/4 cup   

Red chili - 5-6

Curry leaves - a few 

Hing  - two pinches or 1/8 tsp if using store brought powder
Oil - 1 tbsp

Mustard seeds - 1/4 tsp

Turmeric - 1/4 tsp

Salt

Step 1: Usli Preparation

1. Wash and soak the dal in water  for 30 minutes.
2. Without adding any water ,pulse the dal ,red chili and salt together in grinder.
3. Grind it  to a very coarse paste.
4. Steam the dal mixture, till a tooth pick comes clear.
5. Once cooled pulse it in again in grinder for few times and set aside.

Step 2

1. Wash and chop the beans to tiny pieces and keep aside.
2. Heat oil and add the hing and mustard  and let it pop.
3. Add the curry leaves , turmeric and beans and mix well.
4. Add 1/4  cup water, salt  and cover and cook.
5. When the beans is tender, add the usli from step 1.
6. Mix well and cook for another 3-4 minutes.
7. Serve it with hot rice and sambar or rasam .

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