Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

While a stir fry and sambhar would have been just as good I wanted to try something different. I was talking to my mom and she suggested a kootu - a typical dal/lentil based dish with a masala made with coconut, cumin and green chilies.

Though a kootu can be typically made with any of the lentils/dal I talked about. I wanted to try using channa dal/kadalai paruppu to make this kootu. Chard is one of those green that you really can't go wrong and the combination turned out to be irresistible.

Health Fact:
Chana Dal or Bengal Gram dal has a very low glycemic index and it is good for those suffering from diabetes or anybody who likes to keep their blood sugar low.

Ingredients Preparation Time:10 minutes
Cooking Time:25 minutes
Ingredients

1. 1 1/2 cups of kadalai paruppu (bengal gram/channa dal)
2. 3 cups of packed Swiss Chard leaves (substitute with any green of choice)
3. 3 tbsp of chopped shallots or onions
4. seasonings - mustard seeds, cumin seeds a few, curry leaves, asfoetida a pinch
5. salt to taste
6. 2 tsp of oil or ghee
7. a handful of chopped coriander leaves
8. 1/4 tsp of roasted and powdered methi seeds
Masala Paste
9. 3 tbsp of grated fresh or frozen coconut
10. 1/2 tsp of cumin seeds
11. 6-8 green chilies
Blend the above to a fairly smooth paste, add a 1/2 tbsp of water.

Method

1. Cook the bengal gram with 2 1/2 cups of water till it is just cooked, the lentils should maintain their shape. If using a pressure cooker cook on high for 1 whistle.
2. In a kadai or wide mouthed pan heat oil and when hot add the seasonings, first the asfoetida, cumin seeds and then the mustard seeds, when it starts to pop add the curry leaves followed by the onions and saute till the onions are translucent.
3. Now add the greens and saute for 2-3 minutes.
4. Add the cooked dal along with any water and let it come to a boil.
5. Lower the heat and add the blended masala paste and if required half a cup of water (if it is too thick) and salt. Let it cook for 3-4 minutes after it starts bubbling. Sprinkle the methi seeds powder and turn off the heat and let sit for 10 minutes.
Serve with rice or chapathis. Taste great with both.

Kadala Paruppu Keerai Kootu - Bengal Gram and Chard leaves in a coconut masala

Beans Kootu

 This Beans kootu is simple but delicious which tends to have a combination of fresh and dried ingredients: to make use of the abundant sauce , serve with hot  rice. If you are spice lover include chillies more. The vegetarian recipes you find in many Indian cuisines are some of the most delicious in the world as they embrace the flavors letting speak themselves.

This is one such kootu  that is a perfect treat for spicy taste-buds. Usually my mom use to prepare this recipe with cauliflower, for a change I tried with beans and even I recommend with cabbage. This comforting side dish goes well with roti / paratha. Sometimes with Indian breakfast like Idli, dosa and even with  Kerela style Appam too.

Prepartion & Cooking Time: 35 Minutes

YIELD : 2-3 Serving

Beans Kootu

Ingredients:

French Beans / Green Beans-250 grams
Bengal Gram /Chenna Dhal/ Kadhalai Paruppu-1/4 cup(soak it in warm water for 15 mts)
Tomato -1 Chopped
Turmeric Powder a Pinch
Jaggery a Pinch
Curry Leaves
Salt To Taste

For Spice Paste:
Thoor Dhal/Split Red lentil-1 tsp
Bengal Gram/ Chenna Dhal-1tsp
Peppercorns-1/2 tsp
Coriander Seeds-2 tsp
Dried Red Chilli-4no.
Grated Coconut- 2-3 tbsp

For Seasoning:
Mustard Seeds-1tsp
Cumin Seeds-1tsp
Asafoetida -1/2tsp

*Substitute chenna dhal with moong dhal for a change.

Beans Kootu

Method:

1. Wash and cut beans into 1"inch pieces. Pressure cook both beans and lentil in a seperate vessel till  firm soft .
2. Heat a teaspoon of oil in fry pan add spice paste ingredients one by one. Gently roast till aromatic. Cool and grind to smooth paste with water added.
3. Heat  a tbsp of oil deep vessel.  Add mustard and wait it splutter, now add cumin seeds, curry leaves and asefoetida. Add the cooked bean and lentil with finely chopped tomato. Stir ones and let it cook till tomatoes are soft.
4. Now add turmeric powder and required salt. At this point add  ground paste, jaggery and needed water for the gravy.
5. Simmer and cook for another 5-8 minutes. Dish out.
6. Serve hot with rice or Chappati/Roti. This even goes well with Idli and Dosa.

Note:

• Don't over cook beans and lentil. It should be firm to hold.
• If you like the taste of tamarind, substitute in place of tomato.

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

Cabbage kootu is a very healthy and comforting vegetable side dish. This Muttaikose kootu is made using kadalai paruppu (Channa dal).  Recently one of my friend made this kosu kootu for a potluck lunch and I instantly fell in love with it and I wanted to try this at home and got the recipe from her and made few changes to suit our taste. I have prepared this few times now and everyone at home loves this comforting kootu. I serve this with rasam rice and if there are any leftovers I would serve this with chappathi too.

What are the ingredients needed?

Cabbage(thinly chopped), 2 cups
Kadalai paruppu/ Channa dal, 1/2 cup
Oil, 1 Tablespoon
Mustard seeds, 1/2 teaspoon
Curry leaves, 1-2 sprig
Onion, 1 large(finely chopped)
Turmeric powder, 1/4 teaspoon
Asafoetida, a pinch
Salt, to taste
Cilantro, to garnish (optional)

To grind together
Grated coconut, 1/4 cup
Ginger, 1" long (de-skinned, washed)
Green chillies, 2-3 nos.
Cumin seeds, 1/2 teaspoon

How it is made?

Cabbage Kootu (using channa dal) | Muttaikose Kootu (using kadalai paruppu) | Kosu kootu

1. Pressure cook channa dal  with 2 cups of water till it is cooked well. But take care it does not overcook and is so soft and get mashed. Retain the water in the cooked channa dal to add to the kootu.
2. Then grind all the ingredients listed under ' to grind together' into a smooth paste and set it aside.
3. Then heat oil in a skillet, add mustard seeds and when they crack, add curry leaves and fry then add chopped onions and fry till they turn translucent. Then add the chopped cabbage, little salt and cook till the cabbage is cooked. (Cover and cook in low flame, doesn't require water. If needed just sprinkle some water)
4. Then to the cabbage, add the cooked channa dal along with the water, and the ground mixture, now add turmeric powder and asafoetida, mix well and check the salt and adjust accordingly and cook till the raw smell is gone.  Then turn off the heat. 
5. Garnish with cilantro and serve it warm.  

Notes:

• Adjust the amount of green chilli as per your heat tolerance level.