Tamil Style Beans with Crumbled Lentil Dumplings

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A traditional Tamil Nadu dry stir-fry where finely chopped green beans are tossed with steamed and crumbled lentil dumplings seasoned with curry leaves and spices. It is protein-packed, naturally vegan, and pairs beautifully with steamed rice and rasam or mor kuzhambu.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 11 gFat
• 2 gSaturated Fat
• 34 gCarbs
• 11 gFiber
• 6 gSugar
• 14 gProtein
• 380 mgSodium
• 680 mgPotassium
• 95 mgCalcium
• 3.8 mgIron
• 19 mgVitamin C
• 105 mcgVitamin A

Ingredients

For the Lentil Crumble

• 1 cup toor dal (split pigeon peas)
• 1/2 cup chana dal (split chickpeas)
• 3 dry red chilies
• 1 tsp fennel seeds
• 3/4 tsp salt
• 2 tbsp sesame oil or vegetable oil
• Pinch of asafoetida

For the Beans

• 500 g green beans, finely chopped into 1 cm pieces
• 1 tbsp sesame oil
• 1 tsp mustard seeds
• 1 tsp urad dal (split black gram)
• 1 sprig fresh curry leaves
• 1/2 tsp turmeric powder
• 3/4 tsp salt, or to taste
• 2 tbsp grated fresh coconut

For Finishing

• 1 tbsp sesame oil
• 1 tsp mustard seeds
• Pinch of asafoetida
• 8 fresh curry leaves

Directions

1. Soak the toor dal and chana dal together in plenty of water for 2 hours, then drain thoroughly and pat dry with a clean cloth.
2. Grind the drained dals with dry red chilies, fennel seeds, and salt to a coarse, sandy paste without any water; sprinkle only a teaspoon of water if the grinder stalls.
3. Heat 2 tbsp oil in a heavy non-stick pan over medium heat, add a pinch of asafoetida, then add the dal paste. Cook on low-medium heat for 12-15 minutes, stirring constantly and breaking it up with a spatula, until the mixture is dry, crumbly, and the dals are fully cooked. Set aside.
4. In the same pan, heat 1 tbsp oil. Add mustard seeds and let them splutter, then add urad dal and curry leaves and stir until the dal turns golden.
5. Add the chopped green beans, turmeric, and salt. Toss well to coat every piece in the spices.
6. Sprinkle 3 tbsp of water over the beans, cover, and cook on low heat for 8-10 minutes until the beans are tender but still hold their shape. Uncover and stir to let any excess moisture evaporate.
7. Add the prepared lentil crumble to the pan and gently fold it into the beans, taking care not to mash the mixture. Cook for 3-4 minutes, stirring occasionally, until everything is heated through and well combined.
8. For the finishing tempering, heat 1 tbsp oil in a small tadka pan, splutter the mustard seeds, then add asafoetida and curry leaves and pour the sizzling tempering over the usili.
9. Sprinkle the grated coconut on top, give one final toss, and serve hot with steamed rice, rasam, or chapati.

Cook’s Notes

• Grind the dal paste as coarsely as possible; a smooth paste will turn pasty instead of forming the signature crumbly usili texture.
• Cook the dal paste on low heat with patience. Rushing it on high flame leaves a raw dal taste and uneven texture.
• Always pat the soaked dals completely dry before grinding, since excess moisture makes the usili gummy rather than dry and crumbly.
• You can swap the green beans with cluster beans, broad beans, carrots, or a mix of these for variety using the same method.
• This dish tastes even better the next day once the spices meld, making it ideal for lunch boxes and travel meals.

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