Paruppu Usili is a traditional Tamil Brahmin dish where soaked, ground and fried lentils are added to a seasonal vegetable such as any beans variety, carrots or ivy gourd. It is often paired with our version of Kadhi called Moar Kozhambu The recipe in this blog post is the fifth in series for the Ta
Wash and soak the Tata I-Shakti Chana and Toor dal in lots of water along with the red chillies, for 3-4 hours.
Directions.
Drain in a sieve and grind to a coarse paste with the green chillies, salt, asafoetida. Do not add any extra water.
In a utensil that fits in your pressure cooker, place chunks of this coarse lentil paste next to each other.
Place 1 cup water inside pressure cooker and the utensil with the lentil paste. Cover with cooker lid, remove the weight and allow to steam on medium flame for 10-12 minutes.
After 10 minutes, open the cooker lid, remove the steamed lentil chunks on a platter and allow to cool for a bit. Using finger tips crumble this until it is uniformly crumbled to a coarse powder.
Add the finely chopped onion, coriander and spice powders to this, mix and keep aside.
Prepare dough for parathas by mixing required water with the flour along with salt, and knead to get soft pliable dough. Towards the end knead with 2 tsp oil and cover and keep aside for 20 minutes.
Divide dough into 8 balls.Using some flour, roll out each portion into a 3" circle, place generous filling in the center.
Bring edges together, pinch to seal. Flatten it gently with floured fingers.
Using a rolling pin and board, roll out into even thickness parathas around 6" diameter.
Heat a tava. Place the rolled paratha and allow to cook on medium flame for 1 minute or so until the bottom side is cooked and golden spots appear.
Turn over, apply oil or ghee to this side, while the other side is cooking.
Turn over once again and apply oil or ghee to second side and cook this side for few seconds again.
