Kothavaranga (cluster beans) Paruppu usili

Every morning when I take the bus or train I unconsciously search for familiar faces, when I spot them, begin to feel all warm and comfortable. I see this lady eating bagel at the starbucks in the pavillion of the building I work in on most days and I minute I see her there at the usual spot, begin to feel all is going to be fine that day. The same thing happens with food, when presented with an array of different foods the one we graviate towards is the one we are most familiar with. Paruppu usli is well the opposite, I only tasted it when I was well into my 20s. But from the first taste I have been hooked. But after the first time there is not many times I have cooked it. But when I saw these lovely cluster beans at the store, this was the first dish that came to mind. Based on my mother's recollection of a recipe that was given to her by a dear neighbor.

Green Earth The nearly $4 gas price has done more for the environment than any dire warning by scientists. I read the buses and rails are running full capacity. Tip 1: Drive smaller cars. Combine trips. Tip 2: Replace incandescent light bulbs with fluorescent light bulbs. The washington post reports that this will save way more than symbolic acts like Lights Out on Earth Day.

Ingredients
1. 1 1/2 Cups of cluster beans chopped into small pieces
2. 1/4 cup of channa dal (kadalai paruppu or bengal gram)
3. 1/2 cup of toor dal
4. 3 red chilies
5. 1 tsp of asfoetida
6. Curry leaves
7. Mustard seeds
8. salt to taste
9. turmeric powder.

Method
1. Soak the channa and toor dals for about 20 minutes
2. And make it a slightly coarse but thick paste (go easy on the water) along with the chilies, asfoetida and salt
3. Now steam cook the dal paste, make balls, flattern them and steam (use the idli moulds) for about 8-10 minutes till cooked. When cool, use the hands and break the dal into tiny pieces.
4. Meanwhile boil the cluster beans with some turmeric powder and salt till soft.
5. In a pan heat a tsp of oil, add the mustard seeds and curry leaves.
6. Add the cooked dal and saute till it starts to change color and gets roasted
7. Add few drops of oil to prevent it from sticking to the pan
8. Now add the cooked clusters beans and fry for a few more minutes.
Note:
1. Do not overcook the dal paste, it tends to harden.
2. The dal can be cooked with liberal amounts of oil for a crispier usli.

Serve with rice and any kind of spicy kuzhambu. We had them with some spicy brinjal curry (recipe coming up soon)