Kothavarangai Paruppu Usili Recipe – Gawar Phali Dal Sabzi
Delve into the vibrant flavors of South India with this delightful recipe for Kothavarangai Paruppu Usili, a savory dish featuring cluster beans and seasoned lentils. Perfect as a side dish, this recipe captures the essence of traditional cooking, bringing together a variety of textures and tastes that are sure to delight your palate.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gawar Phali (Kothavarangai / Cluster beans) | 300 grams, finely chopped |
| Salt | A pinch (for pressure cooking) |
| Turmeric powder (Haldi) | 1/4 teaspoon (for pressure cooking) |
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Dry Red Chillies | 4 pieces |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry leaves | 2 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 6 g |
| Fat | 8 g |
| Sodium | 150 mg |
Preparation Time
| Task | Time (mins) |
|---|---|
| Prep Time | 60 |
| Cook Time | 20 |
| Total Time | 80 |
Servings
| Number of Servings |
|---|
| 4 |
Instructions
To embark on this culinary journey of creating Kothavarangai Paruppu Usili, begin by soaking the Arhar dal (Split Toor Dal) in water for approximately one hour, allowing the lentils to soften and absorb moisture. While the dal is soaking, prepare the cluster beans by finely chopping them, and place them in a pressure cooker. Add a pinch of salt, along with 2 tablespoons of water and 1/4 teaspoon of turmeric powder to the cooker. Stir the mixture well to ensure even distribution of the spices.
Close the pressure cooker and cook for 2 whistles over medium heat. Once cooked, quickly release the pressure by running cold water over the cooker. Carefully open the lid, and set the cooked cluster beans aside to cool slightly.
After the soaking time for the Arhar dal has passed, drain the excess water and transfer the soaked dal into a mixer. Add the dry red chillies and a small pinch of salt. The aim here is to coarsely grind the mixture without adding water; this helps retain the texture that is characteristic of this dish.
Prepare the idli pan for steaming by adding water to the bottom compartment. Lightly grease the idli plates with a little oil to prevent sticking. Place the coarsely ground dal mixture onto the greased idli plates, ensuring an even layer for uniform cooking. Steam the mixture for about 10 minutes, or until the lentil mixture is fully cooked and firm. After steaming, turn off the heat and carefully remove the idli plates. Allow the steamed dal to cool slightly before crumbling it into a coarse texture, setting it aside for the next step.
Now, it’s time to bring all the components together by tempering the Kothavarangai Paruppu Usili. In a separate pan, heat 2 tablespoons of sesame oil over medium heat. Once hot, add the mustard seeds and allow them to sputter. Following this, introduce the white urad dal and curry leaves into the pan. Sauté until the urad dal turns golden brown, which adds a nutty flavor to the dish.
Once the tempering is complete, add the crumbled steamed dal mixture into the pan. Stir-fry the dal for a few minutes; this step is crucial as it allows any excess moisture to evaporate, resulting in the desired crumbly texture.
Next, gently fold in the cooked Kothavarangai (cluster beans), mixing thoroughly to combine all the flavors and textures. Adjust the salt according to your personal taste preferences, ensuring a harmonious blend of seasonings throughout the dish. Cover the pan and let it rest for 2 minutes off the heat to allow the flavors to meld beautifully.
Finally, transfer your Kothavarangai Paruppu Usili into a serving bowl. This dish is best enjoyed while hot, so serve it alongside Mor Kuzhambu, steamed rice, and crispy Elai Vadam for a truly authentic South Indian meal that’s perfect for a Sunday lunch or any special occasion.
Serving Suggestions
Enjoy Kothavarangai Paruppu Usili as a hearty side dish, complementing a variety of South Indian staples. Pair it with your favorite rice dishes or serve it as part of a thali for a festive experience that showcases the rich culinary traditions of India. The balance of flavors and the unique texture will undoubtedly leave a lasting impression on your taste buds and your guests alike.
