The proportion of dals usually varies from home to home.we normally use 1:1. This usually is served with kozhambu varieties(in which dals are not added).
1/4 kg beans washed and chopped fine
1 carrot washed,peeled and chopped fine
1/2 cup gram dal
1/2 cup toor dal
10 curry leaves
1/2 tsp asafoetida
4 dried red chilies
salt to taste
Soak both dals together for 10 to 20 minutes (maximum) and grind coarsely with chilies,asafoetida,curry leaves and salt.Steam the ground dals for 10 minutes and set aside.Boil the chopped vegetables with enough salt and drain.Now heat little oil in a kadai, add mustard seeds,once they splutter and the steamed dal and saute for 10 minutes (for crispy usili you can add little more oil and saute for more time). Now add the boiled vegetables and mix well and saute for 5 minutes,garnish with few curry leaves.Serve hot with rice and kozhambu or rasam.
Time: 40 minutes( including soaking time)
1.Ratio of dals can be changed according to taste.(can reduce toor dal and add more gram dal for crispy parupu usili)
2.Vegetables such as cabbage,cluster beans can be used.
I am sending this to dish it out-legumes/vegetables