My husband is a big fan of parippu usili. Which is bad, because making usili is kind of time consuming. First, there is this matter of soaking beans. So waiting time of a couple of hours. Then you have to roughly grind it and then steam it using steamer or idli vessel until cooked. So in addition to the steaming time, there is a whole bunch of extra vessels involved now. And then you have to cool it and crumble it again. So some more time until the dal mix cools down. So all in all, though the actual effort is not much, there is a whole lot of extra vessels and some waiting time too.
So can you imagine the world’s laziest person making this dish on a regular basis?
Yeah…I didn’t think so too.
But my husband hasn’t given up hope yet. He still gets cluster beans every single time he goes to the Indian store. But compared to before, I make this more often. Ever since my mother in law taught me an easier way to prepare usili. The pressure cooker method.
There is a lot of wait time in this method too, but the number of vessels involved is lesser and the quantity of usili you get is more. I serve usili with rice, so I have to cook rice anyway. The usili gets cooked along with rice in the pressure cooker. I just reuse the same vessel which I use for soaking the dals for pressure cooking. So no extra vessels. The mixer jar which we use for grinding the dals is used again (without washing, so that its not wet) to pulse the dal once it is done pressure cooking. This way, you get a lot more lighter and fluffier usili than crumbling with hands would give. Also, this gives more quantity since you have less clusters. Technically, there is not a lot of improvement than the traditional method, but to me somehow, this method feels easier.
Usili has lot of lentils in it, so it usually gets served with a gravy that doesn’t have any lentils on it. Here, I have served it with moru curry (buttermilk spiced with onions, ginger and chillies), coconut sambar and a coriander leaves thogayal.
Rice and vadam (fries) complete the dish. A South Indian platter like this is my husband’s favorite :-).
Read on for this slightly different preparation than usual.
- 1/4 cup toor dal (pigeon pea dal)
- 1/4 cup chana dal
- 3 red chillies
- a good pinch of hing
- salt as needed
- 2 cups of chopped beans or cluster beans
- 2 teaspoons oil
- 1 teaspoon mustard seeds
Soak 1/4 cup toor dal and 1/4 cup chana dal for 2-3 hours at least. Drain water completely and pulse a couple of time in a mixer/blender along with 3-4 red chillies with required amount of salt and a good pinch of hing.
You want to get coarsely crushed dal at the end of it, not a smooth paste. Don’t bother cleaning the mixer jar. Set it aside. Take the dal mixture in a pan and pressure cook it along with rice. I cooked it for 5 whistles.
Once the pressure is released and the dal is cooled down a bit, transfer it back to the mixer (see, I told you not to wash :D, we don’t want it wet) and pulse again for a couple of times to get a kind of fluffy and crumbled dal.
Cook two cups of chopped beans or cluster beans with salt as needed separately. Here I have cooked it in Instant pot for 2 minutes. Let the pressure release naturally. Now to assemble this dish together, heat 1 or 2 teaspoons of oil in a pan. Add 1 teaspoons of mustard seeds and curry leaves, if you have. Let the seeds splutter.
Add the dal mixture, see how fluffy it has become by pulsing in the mixer!! Add the cooked beans and mix well. Let the flavors mingle for a couple of minutes and then take off the heat. Serve with rice and any sambar of your choice.
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16 thoughts on “Parippu Usili – Pressure cooker method”
What a genius idea to use the mixie to separate the cooked Paruppu! I do this all the time and comes out perfect. Thanks for the tip!
hey this seems to be a slightly easy method. Will surely try this.
Frankly, I am yet to try this popular dish. I am loving your idea of making it in pressure cooker. Bookmarked!! Btw that thali looks amazing.
Love your bean and dal curry… it looks amazing.. specially love table clothe with blue board background.. awesome.
For a lazy person, you have made a lot of dishes. Look at the spread this is what you will find in my place on festive occasions or if I have guests for food. As for the usili this is new to me. Heard of it in this marathon so yet to try it. Sounds delicious.
This is definitely an interesting way to make usili. Even I am afraid of all the pans to be washed when I think of usili. What a delicious comfort food. Yum..
Definitely usili is simplified a lot. Love the platter too.
Pressure cooker method is my favourite one for making paruppu usili, can have this protein rich dish just like snacks. Mouthwatering already.
Love this pressure cooker way. I usually microwave them for saving the time. But this PC way sounds interesting.
dunno if the earlier comment went thru
“Lovely variation to the usual method – will try this for our weekly Usli menu “-)
Simply irresistible usili.. Even i prepare it in the same way!!
My husband is a big fan of usili too…and I agree with all the issues you have with making it! Love your fluffy usili…will try the pressure cooker method soon!
Oh I love this Usili , never tried with cluster beans , but French beans , yes and my family loved it . I am sure after using your mixer for crumbling the dumplings you can freeze them too , that is if you make a bigger batch ! So half the work is done , ha ha … though I am Not sure if the frozen one will give that taste .
Yes Vaishali, earlier I used to make a double batch and freeze the rest. It works out very well.