Authentic Moong Dal & Broad Bean Kootu Recipe – South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal & Broad Bean Kootu Recipe – South Indian Comfort Food

Hey everyone! If you’re craving a taste of South India, you have to try this Moong Dal & Broad Bean Kootu. It’s one of those dishes that just feels like a warm hug – comforting, flavorful, and surprisingly easy to make. I remember my grandmother making this every monsoon, and the aroma would fill the entire house. It’s a classic for a reason!

Why You’ll Love This Recipe

This Kootu is more than just a dish; it’s an experience. It’s packed with protein from the moong dal, goodness from the broad beans (avarakkai), and a lovely coconutty flavour. Plus, it’s a fantastic way to enjoy a healthy and satisfying meal. It’s perfect with rice, roti, or even a simple papadum. 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 Kootu:

• 2 cups Avarakkai (Broad Beans), chopped
• 1 cup yellow split Moong Dal
• ½ tsp Turmeric Powder
• 4-5 whole red chillies
• ½ tsp Mustard seeds
• ½ tsp Cumin seeds
• 1 cup grated coconut
• 1 tsp coconut oil
• Few curry leaves
• as per taste Salt
• 1 cup Water

Ingredient Notes

Let’s talk ingredients! A few things will really make this Kootu shine:

• Avarakkai (Broad Beans): These are the star! They have a slightly sweet and earthy flavour. If you can’t find them, French beans are a decent substitute, but the flavour won’t be quite the same.
• Moong Dal: I prefer yellow split moong dal for this recipe because it cooks quickly and blends beautifully. Make sure to wash it well before soaking!
• Coconut Oil: Don’t even think about substituting this! Coconut oil adds a unique aroma and flavour that’s essential to South Indian cooking. It really elevates the dish.
• Spice Levels: Traditionally, Kootu isn’t super spicy. But, feel free to adjust the number of red chillies to your liking. My family loves a little extra kick, so I often add one more chilli!
• Regional Variations: Spice levels vary a lot! Some families in Tamil Nadu prefer a milder Kootu, while those in Kerala might add a pinch of asafoetida (hing) to the tempering.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the moong dal for about 15-20 minutes. While that’s soaking, finely chop your broad beans.
2. Now, grab your pressure cooker. Add the soaked dal, chopped broad beans, turmeric powder, salt, and 1 cup of water. Pressure cook for 3 whistles.
3. While the dal and beans are cooking, let’s make the coconut paste. In a blender, combine the grated coconut, cumin seeds, and red chillies with about 5 tablespoons of water. Blend until you have a smooth, creamy paste.
4. Once the pressure has released, transfer the cooked dal and beans to a pan. Stir in the coconut paste. Adjust the salt to your taste and add a little more water if you prefer a thinner consistency.
5. Time for the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds and let them splutter.
6. Add the curry leaves and whole red chillies to the tempering. Let them sizzle for a few seconds, then pour the tempering over the kootu.
7. Simmer everything together for 2-3 minutes, allowing the flavours to meld. And that’s it! Serve hot with rice or roti.

Expert Tips

• Don’t overcook the dal! You want it to be soft but still hold its shape.
• Freshly grated coconut is always best, but you can use frozen grated coconut if needed.
• Adjust the water level to achieve your desired consistency. Some people like their Kootu thicker, others prefer it more soupy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, and easily vegan! Just ensure your coconut oil is plant-based.
• Spice Level Adjustment: For a milder Kootu, remove the seeds from the red chillies before blending. For extra spice, add a pinch of red chilli powder to the coconut paste.
• Regional Variations: My friend from Tamil Nadu adds a small piece of jaggery to balance the flavours. In Kerala, a pinch of asafoetida (hing) in the tempering is common.
• Festival Adaptations: Kootu is a staple during Onam Sadya in Kerala! You can make a larger batch and serve it as part of the elaborate feast.

Serving Suggestions

This Kootu is incredibly versatile! Here are a few of my favourite ways to serve it:

• With steaming hot rice and a dollop of ghee.
• Alongside roti or paratha for a comforting meal.
• As part of a South Indian thali with sambar, rasam, and curd.
• With a side of papadums for a crunchy contrast.

Storage Instructions

Leftovers? No problem! Kootu keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can gently reheat it on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Kootu and where does it originate from? Kootu is a South Indian dish made with lentils, vegetables, and coconut. It’s believed to have originated in Tamil Nadu and is now popular throughout South India.
• Can I use other beans instead of broad beans? Yes, you can! French beans, green beans, or even pumpkin work well as substitutes.
• How can I adjust the consistency of the Kootu? Add more water for a thinner consistency, or simmer for longer to thicken it up.
• What is the best way to grate fresh coconut? A traditional coconut scraper is ideal, but a food processor with a grating attachment works too.
• Can this Kootu be made ahead of time? Absolutely! You can make it a day or two in advance. The flavours actually develop even more overnight.

Enjoy making this delicious and comforting Moong Dal & Broad Bean Kootu! I hope it brings a little bit of South Indian sunshine to your kitchen. Let me know how it turns out in the comments below!