Menthia Keerai Paruppu Usili Recipe

• STEP 1.Wash and soak toor dal for 2 to 3 hours.

step 2

• STEP 1.In a food processor or grinding jar add 1 cup soaked toor dal, 1 tsp asafoetida, salt to taste, 2 pt 3 dry red chillies as required. Blend to a coarse texture. Transfer the ground toor dal into a bowl.

step 3

• STEP 1.Grease the idli plates and spoon the ground toor dal into the plates.

step 4

• STEP 1.Place the steamer plates in the steamer and steam for 10 minutes on high heat.

step 5

• STEP 1.The lentils will be well steamed and have a granny texture. Transfer to a bowl and keep aside.

step 6

• STEP 1.To prepare the usili, heat a pan and add 2 tsp sesame oil, 1 tsp mustard seed and allow to crackle. Then add 1 sprig curry leaves torn and saute for a few seconds. crumble the steamed paruppu or lentil cakes and add it to the pan with the seasoning. Stir well till it gets well coated.cover and turn the heat to simmer.

step 7

• STEP 1.In a preheated pan add 1 tsp oil, 200 gms chopped methi leaves and saute till methi leaves are softened and wilt.

step 8

• STEP 1.Combine these keerai (greens) to the seasoned paruppu. Mix well. Check the salt and adjust accordingly.

step 9

• STEP 1.Serve hot with steamed rice and vathal kuzhambu.