Swiss Chard With Roasted Besan/ Swiss Chard With Kadala Mavu Paruppu Usili In 20 Minutes

Making mor kozhambu (vegetables in yogurt sauce) is really simple and gets done super fast, but when it comes to making paruppu usili, it is time consuming. The lentils have to be soaked, blended into a course paste, steamed and them cooked with the veggies. I love the crunch and texture that results at the end of this process. Very often we need to plan ahead if paruppu usili has to be made for lunch or dinner. But,when we are rushed for time this recipe comes handy. It is super easy and can be accepted as a close substitute. I made this for lunch and was very thrilled with the outcome that I wanted to blog about it. The recipe yields about  1 1/2 cups of the paruppu mix. 

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Gadgets:

Heavy Bottom Wok
Saute Pan
Spatula
Measuring Cups and Spoons
Bowl
Whisk

Ingredients:
Serves 4 
Besan/ Chickpea Flour - 1 cup
Sambar Powder - 1 tsp
Salt
Water - 1/2 cup
Oil - 3 tbsp plus 1 tsp
Mustard Seeds - 1 tsp
Udad Dal - 3 tsp
Asafoetida Powder - 1/8 tsp
Curry Leaves - a few
Swiss Chard - 2 bundles
Dry Red Chilies - 1
Note: The swiss chard can be substituted with any vegetable used for paruppu usili.

Preparation:

1. Mix besan, sambar powder, salt in a bowl. Add the water and and mix well. You will get a sticky dough.

2. Heat the wok and add 3 tbsp of oil. Add asafoetida, mustard seeds and udad dal. When the dal turns golden add the besan dough mix.Try to smear the dough thinly and evenly in the wok and mix them until all the wetness goes away and the dough starts to form small round balls. Remove from heat.






3. Heat the sauté pan with 1 tsp of oil. Add dry chilies, swiss chard and salt. Mix well and allow the swiss chard to get cooked. In a few minutes the swiss chard will be cooked. Add the besan mix to the swiss chard and give it a toss. Serve it with mor kozhambu.