Tambram style, protein packed Beans paruppu usili is a popular and traditional dish from the tambram community where in green beans are cooked along with spiced lentil crumble into a dry curry. Read further to see step by step instructions for Instant Pot instant pot beans paruppu usili with images to get the perfect paruppu usili!
If you have ever been invited to a tambram household for lunch you can probably expect a paruppu usili to be served along with mor kuzhambu or vathal kuzhambu! It’s a classic combination, one I grew up eating. My favorite way of eating paruppu usili though is with plain hot rice and lots of ghee, mix in lots of usili and you have a meal by itself. It is quite filling and with the taste of ghee, is one of my favorite foods!
Lot of people get initimidated by paruppu usili. While making usili might seem like a difficult task, it is quite simple if you are a little patient. My mom always made crispy paruppu usili growing up. She never steamed the lentils, she would directly roast and cook the lentils until it loses its raw taste. Some people, don’t bother with roasting the lentils. They like their lentils soft and fluffy. Now the recipe I am sharing combines the best part of both techniques. Easy and faster cooking by steaming the lentils, crispy and yummy roasted bits of lentils by sauteeing them later. And I promise to give you detailed instructions, so the recipe doesn’t seem all that intimidating!
What vegetables can I use to make paruppu usili?
You can use vegetables like cabbage, kothavarangai ( cluster beans ), bellpeppers, onions, even green moong sprouts.
Can I use other lentils to make this recipe?
Traditionally toor dal and chana dal (kadala paruppu) are used to make this recipe. I have seen people use powdered roasted gram dal as a substitute to these lentils. But I haven’t got the texture I am looking for.
Can I skip the part where we roast the lentil crumble?
Yes! But since this is an instant pot recipe and we will be cooking the lentils along with beans which will cook very fast, we might have to saute the lentils for couple more minutes, until they are cooked completely. If you are steaming the lentils separately without the beans, then you would steam it for 6 to 7 minutes, in which case you can get away with sauteeing the lentils. But you will be missing the crunchy bits, which is my favorite part!
Soak the lentils, curry leaves, red chilly in hot water for 30 minutes. When done soaking, drain the water and grind the mixture to a somewhat smooth batter with very little water (around 2 tbsp or so) You don’t want the batter to be too smooth and liquidy! It needs to have some texture to it and it is totally alright to have some whole lentils here and there.
Now switch on your instant pot and make the tadka with mustard seeds, asafoetida, cumin and urad dal. Switch off the heat and add the beans and salt to your IP. Add 1/4 cup +2 tbsp water.
Now take a plate or idli plate and grease it with little oil. Make 4 to 5 big balls of the lentil crumble and place it on the plate / idli plate.
Place a trivet on top of the beans and keep this plate on the trivet. Close the lid and cook on manual high for 1 minute. When done cooking release pressure immediately.
Remove the plate and trivet and set the beans aside. When the lentil dumplings become a little cool to touch, crumble them and saute it in a large skillet. I prefer a cast iron or non stick pan.
Saute it until they get nice and toasty. You will need to add some oil at this stage. Now the steamed bits will get nice and roasted and if there’s some raw batter, it will get cooked as well. Close it with a lid and let it cook for about 4 to 5 minutes, stirring occasionally.
When the lentils reach the consistency you desire, add the beans and mix everything well. Serve hot!
Tambram style instant pot beans paruppu usili which is green beans and a spiced lentil crumble cooked to a dry curry.
Soak the toor dal, chana dal, curry leaves, red chilly in hot water for 30 minutes. When done soaking, drain the water and grind the mixture to a somewhat smooth batter with very little water (around 2 tbsp or so) and salt to taste. You don't want the batter to be too smooth. It needs to have some texture to it and it is totally alright to have some whole lentils here and there.
Now switch on your instant pot and when it becomes hot, add 1 tsp oil and add the mustard seeds, asafoetida, cumin and urad dal. When the mustard seeds pop, switch off the heat and add the beans and salt to your IP. Add 1/4 cup +2 tbsp water.
Now take a plate/ shallow dish/ idli plate and grease it with little oil. Make 4 to 5 balls of the lentil paste and place it on the plate / idli plate
Place a trivet on top of the beans and keep this plate on the trivet. Close the lid and cook on manual high for 1 minute.
When done cooking release pressure immediately
Remove the plate and trivet and set the beans aside.
Heat a cast iron or non stick skillet and add the remaining oil. Crumble the steamed lentil balls and add it to the skillet. Keep the flame in low – medium and saute it for a minute, until they break down further. Now close the skillet with a lid and let it cook for 5 to 6 minutes stirring ocaasionally , so you dont have burnt bits in the bottom. Now the lentils are getting steamed and roasted in the heat. Add more oil if you desire to get it more crunchy.
When the lentils are nice and golden, add the cooked beans and mix well.
Adjust seasoning if required. Serve with rice and morkuzhambu or vathal kuzhambu.
If you do not want bits of crispy roasted usili or if you are conscious about the amount of oil you use – after you release the pressure in your instant pot, remove the beans and steam the lentils further for further 5 to 6 minutes. When done, crumble them and add it to the cooked beans and serve.
Like this instant pot beans paruppu usili recipe? Try it and share pictures on social media with the hashtag #cookingwithpree. Would love to see what you guys make! Also please leave a comment and give it a rating! Would love to connect with all of you 🙂
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Tried this amazing recipe and we loved it. It was so easy and instant hit at our place.
Thanks for the feedback Aishwarya :) Glad you all enjoyed it!
Fantastic recipe .will try roasting the dals for a roasty toasty flavour
Yes we loved roasting the lentils for that crispy texture :) Hope you like it!
Loved the simple recipe. We usually do not eat beans but this recipe helped to add to my routine cooking list.
So glad you enjoyed the recipe Sravani :)
Delicious recipe, gonna try this weekend Preethi :)
I hope you like it :)