Broad Beans Kootu
Servings: 1
Equipment
- Cooking Vessel
- Pan
Ingredients
- 100 gms Broad beans (chopped)
- 100 gms Split green gram
- 2 No Tomatoes (finely chopped)
- 1 pinch Asafoetida
- 1 pinch Turmeric powder
- 1 No Green chilli (small size)
- 2 tbsp Gingelly oil
- 1 stalk Curry leaves
- 1/2 tsp Mustard seeds
- ½ tbsp Split black gram
- 200 ml Water
- As required Salt
For Grinding
- ¼ tsp Cumin seeds
- 2 tbsp Grated coconut
- 1 No Garlic pod
- 1 No Green chilli
Instructions
- Dry roast the split green gram until a flavoursome aroma arises.
- Cook the green gram in a vessel with 150ml of water, adding a pinch of turmeric powder and a few drops of oil.
- Once cooked, remove from the stove and set aside.
- Cook broad beans and tomatoes with salt and 50ml of water in another vessel.
- Once cooked, add the split green gram and the ground ingredients to the vegetables; mix well.
- Cook for a few minutes by adding water and salt if needed.
- Temper mustard seeds, black gram, curry leaves, and Asafoetida, add to the kootu and Serve hot.