Beans and Dal Usli

About Beans and Dal Usli

Ingredients

• French beans, finely chopped 7 to 8
• Split Bengal gram (chana dal), soaked for 30 minutes 1 cup
• Sunflower oil 1 tbsp
• Mustard seeds 1 tsp
• Dried red chillies 2
• Curry leaves 8 to 10
• Fennel seeds (saunf) 1 tsp
• Salt to taste
• Asafoetida ½ tsp

How to Make Beans and Dal Usli (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add mustard seeds, red chilies, curry leaves and fennel seeds and saute till the seeds splutter.
2. Add beans and split Bengal gram and mix well.
3. Add salt and asafoetida and mix well. Cover and cook till both beans and split Bengal grams are fully done.
4. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps