Karamani Usili, if you ask me to translate, I could end up in saying it as 'long green beans with lentil seasoning'. Here, I need to tell you the fact that I am not a good translator.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
- 300 grams karamani green
- 2 tbsp cooking oil
- 1/2 tsp black mustard seeds
- 1/2 tsp skinless black gram /urad dal
- 1/3 cup split chickpea /chana dal
- 1/2 onion
- 1/2 tsp cumin seeds
- 1 sprig curry leaves
- 2 red chilies
Wash and clean karamani. Soak Bengal Gram / Kadalai Paruppu for about half an hour.
Chop them well into fine pieces.
Add a cup of water and chopped karamani close the lid and cook till karamani becomes soft and tender. by this time, the water might have been evaporated. If not drain the excess water.
Grind soaked Bengal gram / Kadalai Paruppu to a coarse paste.
Add oil to a pan followed by mustard seeds, cumin seeds, urad dal, red chilies and curry leaves and wait till mustard gets splutters.
Add the ground Bengal gram / kadalai paruppu paste and in medium flame roast them well by adding cooking oil little at a time.
Once the Bengal gram gets cooked add cooked karamani. In simmer flame cook it further 10 more minutes by stirring them occasionally.
Calories: 154kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Sodium: 7mg | Potassium: 250mg | Fiber: 6g | Sugar: 4g | Vitamin A: 750IU | Vitamin C: 52.5mg | Calcium: 61mg | Iron: 1.8mg