This is a Tamil food – vendhaya keerai(fenugreek leaves) paruppu usili. Paruppusili I have’nt posted yet. It is a slight variation of Telugu Patoli. We use a mix of dals ground with spices which is steamed and then saute’d with some vegetable in Tamil style whereas in Patoli we use just chana dal or kala chana ground with spices and then roasted well (no veggies 😞) in oil. Both taste wonderful. Obviously Patoli will ask for more oil.

I just found from my old recipe diary that patoli is also made using a combo of chana dal and moong dal 😃

Using a combination of chana dal and tuar dal gives the dish a protein-rich profile and a balanced nutty flavor. While chana dal gives a coarse, crumbly and dry texture, toor dal is responsible for binding and a softer result.

Since we keep looking for some tasty protein-rich dishes for lunch other than the routine pappus and pappukuras, this paruppusili is an excellent option which can be prepared quickly too.

Popular vegetables used in paruppusili are beans, cluster-beans, aratipuvvu (banana flower), cabbage etc., This menthikura also suits very well as it is not too watery like the other leafy greens.

Ingredients:

• Menthikura – 2 cups, cleaned and mature stalks removed
• Tuar dal – 1/3 cup
• Chana dal – 1/3 cup
• Red chilli – 5 to 6
• Hing
• Salt
• Oil
• Seasoning:
  • Mustard – 1/2 tsp
  • Urad dal – 1tsp
  • Red chilly – 1
  • Curry leaves – few
  • Hing

Method:

1. Wash and soak the dals for an hour along with red chillies, drain and grind them with very little water to a coarse paste adding liberal hing, few curry leaves and salt.
2. Spread this paste in an idly plate and steam for 10 minutes (or until done, check inserting a knife)
3. Once cooked, remove the idlis and cool and then crumble them.
4. Heat a tbsp of oil in a pan and add seasoning items.
5. Once urad browns, add methi leaves and saute gently for 2 minutes.
6. Add crumbled dal mixture and give a thorough mix.
7. Cook together for a few more minutes.
8. This tastes great when hot, eaten with hot rice and a little oil. (along with any pulusu)

Notes:

• I prefer not to crumble the steamed lentil cakes too powdery as I feel those soft lumps taste so much more delicious.