My Culinary Trial Room

This dish is my mom's recipe... I love her stir fry with broad beans and usually eat lots of this stir fry. When I made this for the first time in my MIL's home, it was a hit with everyone... My MIL used to make this stir fry with banana stem only it seems and so everyone liked it a lot. Especially huss dear. These days when we go on the weekend vegetable shopping, he makes me get these broad beans and asks me to prepare this usulli.

So on to the recipe.

~*What U Need*~
Broadbeans - 1/4 kg
Medium sized Onion - 1
Grated coconut - 1/2 cup
Cumin seeds - 1/4 tsp
Channa dhal - 1/2 cup
Curry leaves - 1 sprig
Urad dhal -1 tsp
Mustard seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Oil -2 tablespoons
Salt - to taste

How I Made it:
Soak the channa dhal in water overnight. Blend this into a coarse mixture say 1 or 2 pulses. Set aside.
Blend the grated coconut and cumin seeds together.
Chop the onions into cubes. Cut the broad beans finely
Heat oil and add the mustard seeds and allow to splutter. Next add the curry leaves and then urad dhal.
When the urad dhal has turned brown, add the onions and sauté till glassy.
Add salt
Add the pulsed channa dhal and fry till it turns light brown. Now add the turmeric powder and chilli powder and sauté.
Add the chopped broad beans and saute. Drizzle some water so that the broad beans cook well.
When the broad beans are half done add the coconut and cumin seeds mixture and saute well. Do a quick taste check and if fine, off the flame.