When I bought cluster beans to make spicy nutty cluster beans, I chopped some of the beans finely, cooked and froze them. Cluster beans are seasonal and I find that it is a task to string them. When I sit down to do it for one dish, I figured I might as well stash away some for later. Because I had cooked beans ready, I was able to make paruppu usli very quickly one night for dinner.
1/2 cup Toor Dal, soaked for 2 hours
1/2 cup Cluster Beans, chopped and steamed
1-2 tsp Chilli Powder
1/2 tsp Turmeric Powder
1/4 tsp Asafoetida
Salt to taste
1/4 tsp Mustard Seeds
7-8 Curry Leaves
2 tsp Oil
Grind the soaked dal to a coarse paste and mix it with the turmeric powder, chilli powder, asafoetida and salt.
Heat the oil in a kadhai. Add the mustard seeds. When they crackle, add the curry leaves and the ground dal mixture. Fry for 4-5 minutes. Cover and cook for another 5 minutes over a low flame. Add the cooked beans and cook for a couple of minutes more. The dal mixture shouldn't be a lump anymore, but should look more like huge breadcrumbs.
I didn't steam cook the dal paste this time around. I soaked the dal before we hit the gym and didn't want the hassle of bringing out the pressure cooker. Some rice, vathal kuzhambu and paruppu usli made for a nice dinner. One day I will try the mor kuzhambu-paruppu usli combination that all of you have recommended so highly.