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Yardlong beans usili


3 tbsp of Bengal gram/chana dhal

3 tbsp of toor dhal

5 Red chillies

¼ Hing powder

1/8 to ¼ salt (adjust according your taste)

 A bunch of yard long beans (mine yielded: 3 cups)


1 tsp of mustard seeds

1 tsp of urad dhal

2 to 3 tsp of oil


Step 1: prepare the lentils

Rinse the lentils/dhals thrice. Soak the lentils for 2 hours. Drain and ground into a coarse paste along with red chillies, salt and hing.

Grease an idli plate, fill the mold with ground lentils and steam it around 15 min or keep in pressure cooker and leave two whistles.

Once cooled down, broke into small pieces and keep ready or you can freeze at this stage.

 Step 2 make the yardlong beans usili

Wash the yard long beans and trim both end. Cut into the desire length.

Bring water to boil, add salt and blanch the beans for 5 minutes and drain it. I didn’t plunge in cold water.

Heat a 2 tsp. of oil, add mustard seeds and urad dhal, add the steamed lentils and fry few minutes, mix the blanched yard beans and cooked another 5 minutes . You can adjust the salt if it is less and serve with rasam rice.