Paneer Paruppu Usli is an adaption of the classic South Indian recipe - Beans Paruppu Usili. A spicy yet subtle dry sabzi that goes well with rice, roti or phulkas
Start by soaking channa dal, toor dal and dry red chillies in ample water for about an hour. Once soaked drain the water completely and transfer the dals to a mixer jar.
To that add rest of the ingredients mentioned in the Ground paste section like the curry leaves, hing and salt and grind everything to a smooth paste without adding any additional water and keep aside.
In a pan heat oil, add in the mustard seeds, urad dal and curry leaves. Once the dal changes its colour, add in the onions and saute until golden brown.
To that add in the grounded dal paste. Initially it would be very sticky and pasty in texture. Keep on stirring it in intervals until the dal loses all its moisture and becomes dry. This would take anywhere between 10-15 mins.
Once the dal becomes dry, add in the scrambled paneer and give everything a good mix.
Add in the coriander leaves and coconut. Do a taste test to check the salt and spice level. Make the desired changes and voila your Paneer Paruppu Usili is all ready..
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