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Usili

Usili

A protien packed dish with cooked crumbled toor dahl. Any boiled vegetables can be added to this to make it a wholesome side dish or it can be mixed with rice and ghee and had as a main dish. (Refer notes)

Course Side Dish
Cuisine Indian
Author Nisha

Ingredients

  • ½ Cup Toor dahl
  • 2 tablespoon Channa dahl
  • A pinch of asafoetida
  • 6-7 Red chillies
  • Salt to taste
  • 1 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • 3-4 Curry leaves torn
  • 3 Red chillies

Instructions

  1. Soak the dahl in water for about 1-2 hours. Then drain the water completely and along with asafoetida, salt and chillies, grind it to a almost fine paste.
  2. Meanwhile grease a plate or idli plate with little oil. Spread this evenly in the plate and steam it for about 10 minutes or until the dahl mix gets cooked. It will become pale in colour and when you open the lid, the aroma fills.
  3. Keep that in a vessel and let it cool. Then crumble the mix with your hand, as much as you can.
  4. Heat a Kadai, add oil and once hot, add the mustard seeds and let them splutter. Then add the red chillies, curry leaves and the dahl mix.
  5. Keep stirring it and check for salt. If needed, add and mix well.
  6. Turn off the flame and serve along with rice.

Recipe Notes

  1. If you want to add veggies, cook them separately and mix it with the dahl mix in step 5. You can add beans, cluster beans, broad beans, cabbage and banana flower. You can also experiment with other veggies.