Broad Bean Kootu Recipe – Authentic Indian Dal & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Broad Bean Kootu Recipe – Authentic Indian Dal & Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Broad Bean Kootu. It’s a comforting, flavorful South Indian curry that my grandmother used to make, and honestly, it just feels like home. Kootu is a staple in many South Indian households, and this version with broad beans is a particular favorite. It’s healthy, easy to make, and absolutely delicious with rice and a dollop of ghee. Let’s get cooking!

Why You’ll Love This Recipe

This Broad Bean Kootu is more than just a curry; it’s a hug in a bowl! It’s packed with protein from the dal and fiber from the broad beans, making it a really nourishing meal. Plus, the aromatic spices and creamy coconut really elevate the flavors. It’s a fantastic way to enjoy seasonal broad beans and experience a truly authentic taste of South India. You’ll love how quickly it comes together too – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to make this delicious Broad Bean Kootu:

• 1/4 kg Broad Beans (about 250g)
• 1/3 cup Mixed Dal (tur, moong, masoor) – about 75g
• 2 tsp Sambar Powder
• 1/4 tsp Turmeric Powder – about 1g
• 1/4 cup Grated Coconut – about 30g
• 1 tsp Cumin Seeds – about 5g
• 1 tbsp Roasted Gram Dal (Pottukadalai) – about 10g
• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal
• 1 sprig Curry Leaves
• 1 tbsp Coriander Leaves, chopped

Ingredient Notes

Let’s talk ingredients! Broad beans, also known as fava beans, have a lovely slightly sweet flavor and a wonderful texture. They’re best when they’re young and tender.

I like to use a mix of dals – toor dal (split pigeon peas), moong dal (split yellow lentils), and masoor dal (red lentils) – for a complex flavor and texture. Feel free to adjust the proportions to your liking.

And don’t underestimate the power of sambar powder! It’s the heart and soul of many South Indian dishes, lending a beautiful tangy and savory flavor. You can find it at most Indian grocery stores, or even make your own if you’re feeling ambitious. A good quality sambar powder really makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, and thinly chop the broad beans. Don’t worry about being too precise – a rustic chop is perfectly fine.
2. Next, soak the mixed dal in hot water for about 10 minutes. This helps them cook faster and become nice and creamy.
3. Now, it’s time to grind! Combine the grated coconut, cumin seeds, and roasted gram dal in a blender with a little water and grind into a fine paste. Set this aside.
4. In a pressure cooker, combine the chopped broad beans, soaked dal, sambar powder, turmeric powder, and salt. Add about 1 ½ cups (350ml) of water. Pressure cook for 3 whistles.
5. Once the pressure has released, open the cooker and check the consistency. The dal and beans should be soft and cooked through.
6. Add the ground coconut paste to the cooked mixture and another ½ cup (120ml) of water. Simmer for about 5-7 minutes, stirring occasionally, until the kootu thickens to your desired consistency.
7. While the kootu is simmering, prepare the tempering. Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and fry until golden brown. Finally, add the curry leaves and fry for a few seconds until fragrant.
8. Pour the tempering over the kootu. Give it a good stir.
9. Garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcook the broad beans! You want them to be tender but still hold their shape.
• Adjust the amount of sambar powder to your spice preference.
• For a smoother kootu, you can grind the cooked dal and beans along with the coconut paste.
• A pinch of asafoetida (hing) in the tempering adds a lovely depth of flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the sambar powder to 1 tsp.
  • Medium: Use the recipe as is.
  • Spicy: Add ½ tsp of red chili powder along with the sambar powder.
• Regional Variations:
  • Tamil Nadu Style: Often includes a small piece of jaggery for a touch of sweetness.
  • Kerala Style: Sometimes includes a pinch of black pepper for extra warmth.
• Festival Adaptations: Kootu is a common dish served during Onam and Pongal festivals in South India. You can add seasonal vegetables like pumpkin or plantain to make it even more festive.

Serving Suggestions

Broad Bean Kootu is best served hot with steamed rice and a dollop of ghee. It also pairs beautifully with roti or appam. A side of papadums and a simple rasam would complete the meal perfectly.

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld together!

FAQs

• What is Kootu and how is it different from other Indian curries? Kootu is a South Indian dish made with lentils and vegetables, often with a coconut and spice base. It’s generally less gravy-based than other curries like sambar or rasam, and has a thicker, more textured consistency.
• Can I use frozen broad beans in this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before chopping.
• What type of rice pairs best with Broad Bean Kootu? A simple steamed white rice is perfect. You can also use brown rice or basmati rice.
• How can I adjust the consistency of the Kootu? If it’s too thick, add a little more water. If it’s too thin, simmer for a few more minutes.
• Can I make this Kootu ahead of time? Absolutely! You can make it a day or two in advance and store it in the refrigerator. The flavors will develop even more over time.

Enjoy this recipe, and let me know how it turns out for you! I hope it brings a little bit of South Indian sunshine to your kitchen.