Thattakkai Beans Kootu - Kongu Style - Tender Black Eyed Pea Pods with lentils

The characteristic of of my mother's or grandmother's cooking and by extension the Kongu method of cooking is that it is mostly light, quick to prepare and has a very few spices. I had some fresh Black Eyed Pea Pods and this kootu was the first thing that came to my mind. These black eyed pea pods are very similar to yard long beans in looks but shorter. Taste wise these are a bit sweeter.

I asked my mom to use toor dal instead of moong dal just because ... Anyway if you are using moong dal make sure to roast them first till they start to turn slightly brown.

Step by Step:

Cook the dal with plenty of water till mushy. Get the ingredients for the spice paste ready.
Blend the coconut, green chilies, coriander, cumin seeds and pepper corns with a couple of tbsp of water to a fairly smooth paste. Add turmeric powder to the cooked dal and set aside.
Chop the beans and the onions and get them ready. In a pressure cooker heat oil add seasonings followed by the onions and chopped beans and saute for a few minutes.
Add the blended paste and the dal and pressure cook for a couple of whistles.

Thattakai Beans kootu - Kongu Style
Preparation Time:15 minutes
Cooking Time:20 minutes
Serves: 2-4
Ingredients

1. 3/4 cup toor dal or roasted moong dal (or half toor and half moong)
2. 1 1/2 cups of Black eyed peas (thattakkai beans) cut into 1/2 inch pieces
3. 1/4 cup of chopped red onions or shallots
For grinding
4. 3-4 green chilies
5. 2 tbsp of grated fresh or frozen coconut
6. 2 tsp cumin seeds
7. 1 tsp coriander seeds
8. a few pepper corns
9. a small piece of asfoetida
10. Blend the above (raw) to a paste with addition of 2 tbsp or so of water
11. 1 tsp of oil
12. 2 tsp of turmeric powder
13. seasonigs: curry leaves, cumin, 1 split red chili and mustard seeds
14. salt to taste

Method

1. Cook the toor dal till it is soft and mushy. Add the turmeric powder and set aside. Add as much as you want while cooking depending on if you want the kootu to be thin or thick.
2. In a pressure cooker heat oil and add the seasonings - cumin, red chili and mustard seeds and when the mustard starts to splutter add the onions and the beans, saute for a couple of minutes.
3. Now add the ground coconut spice mixture and saute for 3-4 minutes.
4. Add in the cooked dal and salt and a cup of water if required. Place the lid of the cooker and cook for 2 whistles. Alternatively continue cooking on the stove top till the beans is completely cooked. More water be required if cooked without a pressure cooker.
5. Note:Green beans, bottle gourd, snake gourd or even greens can be used.

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