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For Day 2 of BM# 18, I have this protein rich veggie dish that is one of my favorites. Patoli or paruppu usili is a delicious dish with the goodness of lentils and the veggie. I love the use of lentils in almost any dish and this dish with the ground lentils gives it an earthy, mild taste is very addictive.Growing up my mom used to make patoli by sauteing leftover kandi pachadi with onions and it tasted divine with steamed white rice and a good dollop of ghee. Generally the ground lentils are either steamed or microwaved to cook...


4 serving

Total time

60 minutes




  • 3 - 4 cups Green Beans
  • 0.25 tsp Turmeric
  • to taste Salt
  • 0.5 cup chana dal
  • 0.5 cup Toor dal
  • 0.25 tbsp Peppercorns
  • 0.25 tbsp Cumin seeds
  • 3 - 4 chilies
  • 2 ginger
  • 0.25 cup coriander leaves
  • 1 tsp Mustard seeds
  • 1 red chili
  • 0.25 tsp Asafoetida


  1. Soak both the lentils in warm water for 1 hour. Drain the water and grind along with the ingredients listed under lentil paste and a little salt. Add just enough water to make a coarse paste.
  2. Microwave or boil the beans with turmeric and a little salt until tender. Drain the water and set aside.
  3. Heat 2tbsp oil in a non-stick pan, add the tempering ingredients and once the mustard seeds start to splutter, add the ground paste and cook on medium-low flame until the mixture starts to dry out and  cooks through, about 6-8 minutes. Stir frequently to avoid sticking to the pan.
  4. Add the cooked beans. Cover and cook for 5-7 minutes, stirring occasionally. Sprinkle a little water if the consistency is too dry. Season with salt.