This is a hot favorite and pairs really well with Vathal Kuzhambu or Mor Kuzhambu. I used to steam and then crumble the toor dhal paste initially but after I tried to fry it directly, i noticed that it didn't need a whole lot of oil. It also tasted very good so now this is the method I stick to.
I would like to send this as my entry to JFI-Toor Dhal hosted by sweet Linda
Green (Snap) Beans - 250 to 300 gms, chopped into small pieces.
Onion - 1/2, chopped
Garlic - 2 or 3 cloves, chopped (optional)
Oil - 1tbsp + 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few
Salt, to taste
Asafoetida - couple pinches
Toor Dhal - half cup, soaked for an hour
Jeera (Cumin) Seeds - 1 tsp
Dried Red Chillies - 10
Grated Coconut - 1 tbsp
Salt, to taste
1) To the Green Beans add some salt and about 1/4 cup water. Cover and microwave for about 7 minutes or till done.
2) Grind the soaked toor dhal with red chillies, jeera, coconut and some salt to a slightly coarse paste.
3) In a heavy bottomed pan (I used non-stick), heat the 1 tbsp of oil on medium, add the dhal paste and stir. It will seem super sticky initially but in a few minutes, as it cooks, the texture will change. I use a bit of PAM if i find it sticking to the bottom.
4) Soon the dhal will start breaking into pieces. Stir and break it into smaller pieces every 2-3 minutes until it crumbles completely. Keep this aside.
5) In the same pan, heat 1 tsp of oil and season with mustard seeds, curry leaves, asafoetida. Add onion and garlic pieces and fry till slightly browned. Now add the cooked green breans and adjust salt. Once all the water dries up, add the crumbled toor dhal paste and let this cook. Paruppusili is now ready.