Recipe 1: Parupusuli

Ingredients:
Red gram dhal(1/2 cup)
Bengal gram dhal (equal quantities of the dhals)
4 long red chillies
Asafoetida- a pinch
Green beans or Banana flower
Oil- 3 tsp
Mustard seeds- 1 tsp
Curry leaves
Salt to taste
Method:
Wash and soak the dhal for atleast 3 hours. Grind the dhals and chillies into a firm paste adding little water. Steam the dhal in the cooker and allow it to cool. Crumble the steamed dhal.
Cut the beans into small pieces. Heat oil in a kadai. Add mustard seeds, curry leaves and asafoetida. After the mustard seeds splutters add the cut beans and add salt to taste. Cover with a lid. After the beans in done, add the crumbled dhal paste and reduce the heat to medium (so that parupusulli dosen’t stick to the kadai). Adjust salt if needed and cook for 10 mins. Delicious parupusulli is ready.
Serve with Rice. Best combination for parupusulli is Moar Kuzhambu and rice.
If banana flower is used, take care to remove the thin stem in each flower and cut into small pieces. Put the cut banana flower into water(add a drop of curd) to prevent it from turning black and cook the vegetable after draining like beans.