Moong Dal Kootu Recipe – Yam, Taro Root & Mochai Beans Curry

Last Updated on 4 months by Neha Deshmukh

Moong Dal Kootu Recipe – Yam, Taro Root & Mochai Beans Curry

Introduction

There’s something so comforting about a warm bowl of kootu, isn’t there? It’s one of those dishes that instantly reminds me of my grandmother’s kitchen – the aroma of coconut, turmeric, and simmering vegetables filling the air. This Moong Dal Kootu, packed with yam, taro root, and the slightly nutty flavor of mochai beans, is a family favorite. It’s a little bit of effort, but trust me, the result is so worth it. It’s healthy, flavorful, and a beautiful representation of South Indian cuisine.

Why You’ll Love This Recipe

This kootu isn’t just delicious; it’s a nutritional powerhouse! It’s brimming with fiber, protein, and essential vitamins. Plus, the combination of textures – the creamy dal, the slightly firm vegetables – is just delightful. It’s a dish that feels both nourishing and satisfying. And honestly, it’s a great way to sneak in some veggies, even for picky eaters!

Ingredients

Here’s what you’ll need to make this comforting Moong Dal Kootu:

• ½ cup Moong dal (split yellow lentils) – about 100g
• 1 whole Raw banana (plantain) – about 150g
• 1 cup Yellow pumpkin, cubed – about 200g
• 1 whole Sweet potato – about 150g
• ¾ cup Fresh mochai beans (cluster beans) – about 120g
• 15 Broad beans (Avarakkai)
• 2 tablespoons Elephant yam (Jimikand), peeled and diced
• 2 whole Seppankizhangu (taro root), peeled and diced
• 1 teaspoon Turmeric powder – about 5g
• To taste Salt
• 1 cup Grated coconut – about 100g
• 1 teaspoon Rice flour – about 5g
• 1 teaspoon Cumin seeds – about 5g
• 2 whole Green chillies
• 1 teaspoon Coconut oil
• ½ teaspoon Mustard seeds – about 2g
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Moong Dal: The Heart of Kootu – I prefer yellow moong dal for its mild flavor and quick cooking time. Make sure to rinse it well before cooking to remove any impurities.
• Yam (Elephant Yam/Jimikand): A Unique Root Vegetable – Yam adds a lovely earthy flavor and creamy texture. Be careful when handling it raw, as it can be a little itchy – gloves are a good idea!
• Taro Root (Seppankizhangu): Regional Variations & Benefits – Taro root has a slightly nutty flavor and becomes beautifully tender when cooked. It’s a staple in many South Indian households.
• Mochai Beans: Exploring This South Indian Specialty – Mochai beans have a unique, slightly bitter flavor that balances the sweetness of the other vegetables. You can find them fresh or frozen at Indian grocery stores.
• Broad Beans (Avarakkai): Seasonal Goodness – These add a lovely crunch and fresh flavor. Look for firm, bright green beans.
• Spices: The Role of Turmeric & Cumin – Turmeric isn’t just for color; it has amazing anti-inflammatory properties! Cumin adds a warm, earthy note.
• Coconut: Fresh vs. Dried – Which to Use? – Freshly grated coconut is always best for flavor. But if you can’t find it, unsweetened desiccated coconut works in a pinch. Just add a little extra water when grinding the paste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the moong dal with about 2 cups (480ml) of water for 2 whistles. Set aside. This makes it beautifully soft and ready to absorb all the flavors.
2. While the dal is cooking, peel and dice the yam, taro root, and sweet potato into bite-sized pieces. Finely chop the broad beans.
3. In a pot, boil 1 cup (240ml) of water. Add the chopped vegetables, mochai beans, turmeric powder, and salt.
4. Peel and cube the raw banana and yellow pumpkin. Add them to the boiling vegetables and cook until everything is tender – about 10-15 minutes.
5. Now, for the magic! Grind the grated coconut, cumin seeds, rice flour, green chillies, and about ¼ cup (60ml) of water into a coarse paste. Don’t make it too smooth; a little texture is good.
6. Gently mix the cooked dal and the coconut paste into the pot of vegetables. Bring it to a gentle boil, stirring occasionally.
7. Finally, heat the coconut oil in a small pan. Add the mustard seeds and let them splutter. Add the curry leaves and pour this tempering over the kootu. Give it a good mix and it’s ready!

Expert Tips

A few little things that can take your kootu to the next level:

• Achieving the Right Consistency – Kootu should be thick and creamy, but not overly so. If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.
• Preventing Discoloration of Vegetables – Adding a pinch of turmeric to the boiling water helps keep the vegetables vibrant.
• Working with Mochai Beans – If using frozen mochai beans, you might need to cook them for a little longer.

Variations

Kootu is wonderfully adaptable! Here are a few ideas:

• Vegan Kootu Adaptation – This recipe is already naturally vegan! Just ensure your coconut oil is vegan-friendly.
• Gluten-Free Kootu – This recipe is naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy – Adjust the number of green chillies to your liking. My family prefers a mild kootu, so I usually just use one.
• Festival Adaptations (Onam, Pongal) – During Onam and Pongal, some families add a little bit of asafoetida (hing) to the tempering for extra flavor.

Serving Suggestions

Moong Dal Kootu is best served hot with steamed rice and a dollop of ghee. It also pairs beautifully with roti or appam. A side of papadum adds a nice crunch.

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.

FAQs

Let’s answer some common questions:

• What is Kootu and how is it different from other South Indian curries? Kootu is a unique South Indian dish made with lentils and vegetables, cooked together with coconut and spices. It’s different from sambar (which is more liquid and tangy) and poriyal (which is a dry vegetable stir-fry).
• Can I use dried coconut instead of fresh coconut? Yes, you can! Use about ¾ cup (75g) of unsweetened desiccated coconut and add a little extra water when grinding the paste.
• Can I substitute any of the vegetables in this recipe? Absolutely! Feel free to swap in other vegetables like carrots, beans, or even cauliflower.
• How do I know when the mochai beans are cooked properly? They should be tender but still hold their shape. You can test them with a fork.
• What is the best way to serve Moong Dal Kootu? With a generous serving of steamed rice and a little ghee! It’s the perfect comfort food.