Poritha Kootu with Beans

Poritha Kootu with Beans

Here is another Poritha Kootu to add to our list of about a dozen recipes.  It is a delicious way to serve a range of vegetables (or make it without vegetables), with the health benefits of lentils as well. A Vegetarians dream!

Today I am using Green Beans and Italian Flat Beans – they are readily available here and quite delicious. They make an excellent kootu.

I find mung is one of my favourite dals, one that nourishes and makes me feel relaxed and comfortable. I tend to use split, hulled (yellow) mung in Summer and whole or split, unhulled (green) mung in Winter, in various dishes.

Similar dishes include Poritha Kootu with Snake Gourd, Ridge Gourd Masiyal, and Eggplant Kothsu.

Browse all of our Poritha Kootu recipes and all of our Green Bean dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Poritha Kootu with Beans

Poritha Kootu with Beans

0.25 cup mung dal
250g Italian flat beans (or other beans)
8 – 10 curry leaves
sea salt to taste

to grind
1 tspn urad dal
1 Indian dried red chilli
pinch asafoetida
0.5 tspn pepper corns
2 tspn cumin seeds
3 Tblspn coconut, grated (use fresh or frozen)

1.5 tspn ghee
0.5 tspn black mustard seeds
0.5 tspn urad dal

Cook the mung dal with 2.5 cups salted water until soft.

Meanwhile, prepare the beans – top and tail them and remove any strings. Chop into small pieces and cook in a little water until tender.

Dry roast the urad dal, dried red chilli and pepper corns until aromatic and then add the asafoetida. Remove from pan and dry roast the cumin seeds until aromatic. Put with the urad dal mix. Toast the coconut in the same pan until just going golden – watch, it burns easily. Mix with the urad dal mix  and grind to a powder.

When the beans are cooked, add the cooked dal and the spice powder with a cup of water. Bring to a simmer and cook for 3 – 5 mins. If needed, the kootu can be thickened with a little rice flour or chickpea flour mixed with a little water to make a flowing paste – add to the kootu while stirring continuously until the dal thickens. Add salt if needed. Remove from the heat.

Heat the ghee in a tadka pan or wide, small pan. Add the mustard seeds and allow to pop, then add the urad dal. As it turns golden, pour the tadka over the kootu. Cover the kootu and leave for a few minutes for flavours to develop.

Serve and enjoy with rice.

recipe notes and alternatives
The kootu will thicken if left to sit. It can be thinned with a little water if necessary.

The same recipe can be used with drumsticks, eggplant or snake gourd.

Welcome! I hope you are enjoying what you see here. Thank you so much for your comment and your thoughts.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s