1. TO MAKE THE USILI. 2. Soak red gram in hot water for 20 minutes. 3. Drain water and blend dal, red chilies, asafoetida, tumeric and some salt to a coarse paste, adding water as necessary. 4. Put the lentil paste in a heat proof bowl. Put this bowl, uncovered, in a pan or rice cooker with water in the pan up to about the middle of the bowl. Cover the pan/rice cooker and steam the lentil paste for about 20 minutes. Make sure you don't run out of water. It's done when an inserted toothpick comes out clean. 5. Set aside and let cool. While it's cooling make the beans part of the dish. 6. When cool crumble. 7. TO MAKE THE BEANS. 8. Chop the beans into small pieces. 9. Bring one cup of salted water to a boil and add beans. Toss until light green. 10. Cover and simmer 5-7 minutes or until done. 11. Drain and set aside. 12. TO MAKE THE DISH. 13. Heat the oil and add the mustard seeds. Cook until they start to pop and turn grey. 14. Add the crumbled lentil cake and the curry leaves to the oil and stir well for 3-4 minutes. 15. Add the beans and stir well until its soft and crumbly. ---------------------------------------------------------------------------
Nutrition
Ingredients
