Cluster Beans Kootu is a South Indian vegetarian/vegan lentil soup that
makes a healthy addition to your daily meal. This is a very
filling soup. Cluster beans
(gawar, guar) and lentils contain a lot of protein and fiber.
Servings: 4 Cooking Time: 15-20
minutes
Ingredients
1/2 cup cluster beans, cut into 1-inch pieces
3/4 cup toor dal (split red gram) or moong dal
2-3 tbsp kala chana or kabuli chana (chickpeas)
1/4 tsp turmeric
powder
1/2 tsp tamarind paste
1/4 tsp mustard seeds
4-5 curry leaves
1 green chilli, cut into 2-3 pieces
Asafoetida
powder (hing), a pinch
Salt to taste
2 tsp vegetable oil
For Masala
2 tsp chana dal (split bengal gram)
2 tsp toor dal (split red gram)
3 tsp coriander seeds (dhania)
3-4 tbsp grated coconut, fresh or dry
4-5 red chillies (adjust to taste)
Preparation
Place the dal in the pressure
cooker with 2 cups of
water and a little turmeric
powder. Place the kala chana (chickpeas) in another container with
a little water and salt. Pressure cook both for about 5-6 whistles, and
let cool.
In a microwave-safe bowl, cook the cluster beans with
1/2 cup water, salt, and a pinch of turmeric powder for 4-5 minutes in
the microwave or until tender and set aside.
Heat 1/2 tsp oil in a small pan, add a pinch of
asafoetida, and roast the masala ingredients (except for coconut)
together until golden brown and they give off a nice aroma, and let
cool. If using dry, grated coconut, roast it separately, on low heat,
until golden brown. Grind the ingredients together with a little water
into a coarse paste.
In a medium saucepan, add the cooked cluster beans
and chana along with the tamarind paste and cook on medium heat for 2
minutes.
Add the ground masala paste along with 1/4 cup water
and cook for 2 more minutes.
Add the dal and mix well and remove from heat.
Heat 2 tsp oil in a small pan for seasoning. Add a
pinch of asafoetida powder (hing) and mustard seeds. As they start to
pop, add the curry leaves and fry for a second and pour over the
cluster beans kootu.
Simmer the kootu until it comes to a boil and remove
from heat.
Serve the cluster beans kootu with rice, ghee
(clarified butter), and pappadums.
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