Broad Beans-Tindora Kootu

Ingredients

• 1 cup broad beans (chikkudukaya),
  cut into 1-inch pieces
• 1 cup tindora (ivy gourd), quartered and cut into 1-inch pieces
  
• 3/4 cup toor dal (reg gram/lentil)
• 1/2 tsp turmeric powder
• 4-5 tsp puli kolambu masala powder (store-bought or home-made, see below for recipe)
• Salt to taste

For Masala (Puli Kolambu)

• 1 tsp tamarind paste
  
• 1 tbsp coriander seeds (dhania)
• 1 tsp fenugreek seeds (methi)
• 1 tsp chana dal (split bengal gram/yellow lentils)
• 6 red chillies
• 1/2 tsp asafoetida powder (hing)
• 1/2 tsp sesame oil (optional - you can use vegetable oil)
  

For Seasoning

• 1 tsp vegetable oil
  
• 1 tsp mustard seeds (rai)
• Asafoetida powder (hing), a pinch
• 2 red chillies
  
• 5-6 curry leaves

Preparation

1. Cook the toor dal in the pressure cooker with 1 1/4 cups water and 1/4 tsp turmeric powder for 4-5 whistles.
   
   
2. In a microwave-safe bowl, boil the broad beans and tindora with 1/4 cup water, salt, and 1/4 tsp turmeric powder for 5 minutes or until tender.
   
   
3. For the puli kolambu masala, heat 1/2 tsp sesame oil and roast the chana dal, red chillies, and coriander seeds until golden brown, and remove in a bowl. Then fry the fenugreek seeds until almost black and let cool. In a blender, grind into a coarse powder, and keep aside.
   
   
4. In a medium saucepan, add the ground masala, tamarind paste, and the beans and tindora, and boil for 2-3 minutes.
   
   
5. Add the cooked dal.
   
   
6. Heat oil in a small pan for the seasoning. Add hing and mustard seeds. When the seeds start to pop, add the red chillies and curry leaves and fry for a few seconds. Pour over the broad beans-tindora kootu and stir.
   
   
7. Let the broad beans-tindora kootu come to a boil.
   
   
8. Serve the broad beans-tindora kootu hot with hot rice and ghee or with roti.

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