Soaking Time - For dhals - 1 hr
Cooking Time: 20 min
Serves: 3 to 4
- Banana flower (peeled & chopped finely) - 1 medium sized
- Channa dhal - 1/2 cup
- Toor dhal - 1/2 cup
- Red chilly powder - 1 tsp
- Turmeric powder - 1/4 tsp
- Vegetable oil - 2 tsp
- Water - 1/4 cup
- Salt - to taste
- Sesame oil - 3 tbsp
- Mustard seeds - 1/2 tsp
- Asafoetida powder - 1/4 tsp
- Curry leaves - few
- Peel & chop the banana flower finely; soak them in salted buttermilk the previous night; store in refrigerator.
- Next morning drain; squeeze and then use for cooking.
- Heat oil in a wok, add the chopped banana flower; saute for about 3 min.
- Add pinch of turmeric powder, half amount of salt, quarter cup water; cover & cook for about 3 to 5 min until tender; but not mushy.
- Combine contents in between at regular intervals to impart even cooking.
- Once done; transfer contents on to a plate; allow to cool.
- Wash and soak both dhals in water for an hour; drian & set aside.
- Grind the drained dhals in a mixie to a coarse paste without adding water.
- Steam cook paste in an idly cooker or pressure cooker; allow to cool.
- Crumble the dhal mixture either using your hands or using a mixie.
- Heat sesame oil in a wok, add mustard seeds & let it splutter.
- Add asafoetida powder, curry leaves, other half amount of salt & saute for few sec.
- Add the crumbled dhal mixture to the seasoning & saute for about 3 to 5 min until crisp.
- Add the cooked banana flower mixture to the crisp dhal mixture; combine well & saute for about 3 to 5 min.
- Once done transfer contents to a serving bowl.
- Serve hot along with steamed rice & more kuzhambhu.
- Paruppu usili can also be prepared with any of the following vegetables such as grated carrots, shredded cabbage, finely chopped beans and cluster beans.