Beans Paruppu Usili (Lentil Crumble)

Paruppu usili is a dish that combines greens/veggies with crumbled lentils. And as it has hardly any oil, it’s a nice combi – deliciously healthy. I love the taste of the crumbled lentils (can be one or a combi of different lentils) … It can be combined with French beans, long beans, cluster beans, capsicum, carrots, cabbage, etc etc … With the expanding/evolving cuisines, it can even be made even with asparagus, broccoli and the likes.


I made these with Bengal gram and green beans.



French beans: 1 lb (about 450 gms) chopped fine

Bengal gram split (Chana dal) ¼ cup

Green chillies: 2

Ginger: ½ inch piece

Curry leaves: 3-4

Mustard seeds: ½ teaspoon

Black gram split (Udad dal) ½ teaspoon

Dried red chilly: 2 (broken into half)

Asafoetida (hing) powder: a pinch

Oil: 1 teaspoon

Salt to taste



  1. Soak the chana dal for about 2 hours in sufficient water.
  2. Drain the water and grind the chana dal with one dry red chilly, green chillies, ginger, curry leaves to a coarse paste. Don’t add water while grinding – if required add a teaspoon of water at a time.
  3. Place in a plate or idli mould and steam for about 20 minutes. I used the pressure cooker and did not use the whistle. Remove and cool. Then, crumble to small bites. This is called paruppu usisli (meaning lentil crumbles)
  4. In the meanwhile, heat the oil in a heavy-bottomed pan and add the mustard seeds and udad dal. Fry till the mustard seeds pop and the dal begins to brown.
  5. Mix in the remaining dry red chilly and asafoetida powder.
  6. Add the chopped beans and about a cup of water and bring the water to boil.
  7. When the water boils, reduce the heat to low and cook the beans with the pan covered. Check and stir occasionally till the beans are soft and done but not mushy. Check and sprinkle more water if required. If water is left, increase the heat and dry out the cooked beans. Add salt to taste and mix well. Bena curry can be had by itself at this stage as well.
  8. Reduce the heat to low. Add the paruppu usili and mix. Roast on low heat till the vegetable is dry and the paruppu usili is slightly crispy.
  9. Turn off the heat and serve with rice or rotis.
  10. Usually, with paruppu usili varieties, the gravy alongside does not include dal to balance the dal content – rasam or morkozhambu is a suitable accompaniment to this dish.

  11. Bean Paruppu Usili, Rice, and Vendakkai Morkozhambu


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