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Cluster Beans Kootu

| March 10, 2013 Comment

cluster-beans kootu

Cluster Beans Kootu is a South Indian vegetarian/vegan lentil soup that makes a healthy addition to your daily meal. This is a very filling soup. Cluster beans (gawar, guar) and lentils contain a lot of protein and fiber.

Servings: 4
Cooking Time: 15-20 minutes

Ingredients

  • 1/2 cup cluster beans, cut into 1-inch pieces
  • 3/4 cup toor dal (split red gram) or moong dal
  • 2-3 tbsp kala chana or kabuli chana (chickpeas)
  • 1/4 tsp turmeric powder
  • 1/2 tsp tamarind paste
  • 1/4 tsp mustard seeds
  • 4-5 curry leaves
  • 1 green chilli, cut into 2-3 pieces
  • Asafoetida powder (hing), a pinch
  • Salt to taste
  • 2 tsp vegetable oil

For Masala

  • 2 tsp chana dal (split bengal gram)
  • 2 tsp toor dal (split red gram)
  • 3 tsp coriander seeds (dhania)
  • 3-4 tbsp grated coconut, fresh or dry
  • 4-5 red chillies (adjust to taste)

Preparation

  1. Place the dal in the pressure cooker with 2 cups of water and a little turmeric powder. Place the kala chana (chickpeas) in another container with a little water and salt. Pressure cook both for about 5-6 whistles, and let cool.
  2. In a microwave-safe bowl, cook the cluster beans with 1/2 cup water, salt, and a pinch of turmeric powder for 4-5 minutes in the microwave or until tender and set aside.
  3. Heat 1/2 tsp oil in a small pan, add a pinch of asafoetida, and roast the masala ingredients (except for coconut) together until golden brown and they give off a nice aroma, and let cool. If using dry, grated coconut, roast it separately, on low heat, until golden brown. Grind the ingredients together with a little water into a coarse paste.
  4. In a medium saucepan, add the cooked cluster beans and chana along with the tamarind paste and cook on medium heat for 2 minutes.
  5. Add the ground masala paste along with 1/4 cup water and cook for 2 more minutes.
  6. Add the dal and mix well and remove from heat.
  7. Heat 2 tsp oil in a small pan for seasoning. Add a pinch of asafoetida powder (hing) and mustard seeds. As they start to pop, add the curry leaves and fry for a second and pour over the cluster beans kootu.
  8. Simmer the kootu until it comes to a boil and remove from heat.
  9. Serve the cluster beans kootu with rice, ghee (clarified butter), and pappadums.

Category: Dals and Soups - Members, Dals and Soups - No-Onion No-Garlic - Members, Vegan Dals and Soups - Members

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