Cluster Beans Kootu

Ingredients

• - 250g cluster beans
• - 1/3 cup chana dal
• - 1/3 cup grated coconut
• - 1 tsp cumin seeds
• - 2-3 green chillies
• - 1 tsp mustard seeds
• - 2 tsp coconut oil
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare cluster beans: Wash 200g kothavarangai (cluster beans). Trim ends and cut into 1-inch pieces.
2. Cook toor dal: Pressure cook half cup toor dal with 1.5 cups water and half tsp turmeric for 4 whistles. Mash completely.
3. Make coconut paste: Blend half cup fresh grated coconut, 1 tsp cumin and 2 green chillies to a smooth paste.
4. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 1 dried red chilli, 1 sprig curry leaves and a pinch of asafoetida.
6. Add cluster beans: Add the beans, half tsp turmeric and salt. Cover and cook on low heat 10-12 minutes until tender.
7. Add mashed dal: Add mashed toor dal. Mix gently.
8. Add coconut paste: Add coconut paste. Stir and cook 5 minutes.
9. Adjust consistency: Kootu should be semi-thick.
10. Serve: Adjust salt. Cluster beans kootu has a pleasantly bitter note. Serve with steamed rice and sambar.