Thatta Payathangai or long beans kootu is rich with protein and bright flavors. Whether it’s with rice or roti, this Chettinad dish is a must have for all ages.
Add beans, onion, moong dhal, turmeric, chili powder, salt and oil to cooker 
Cook for 1 whistle 
Thatta Payathangai (Long Beans) Kootu
Thatta Payathangai or long beans kootu is rich with protein and bright flavors. Whether it's with rice or roti, this Chettinad dish is a must have for all ages.
Servings: 6
Ingredients
- 3 cups long beans (thatta payathangai) (chopped)
- ½ cup onion (chopped)
- ½ cup moong dhal
- ¼ tsp turmeric powder
- ½ tsp chili powder (adjust to taste)
- 2 cups water
- 1 tsp oil
- salt to taste
For tempering:
- 1 tsp cumin seeds
- 1 tsp urad dhal
- 2 dry red chilies
- ⅛ tsp asafoetida (also known as hing or perungayam)
- 6 curry leaves
- 2 tsp oil or ghee
Instructions
- Wash moong dhal and add to a pressure cooker.
- Add chopped long beans and onion.
- Then add water, turmeric powder, red chili powder, salt to taste, and 1 tsp oil.
- Cook in pressure cooker for 1 whistle and let pressure release naturally.
- Lightly stir the kootu after pressure is released.
- In a pan add 2 tsp oil or ghee and the tempering ingredients.
- Cook under medium flame until urad dhal and cumin seeds turn light brown.
- Pour tempering over kootu and mix well.
- Serve hot with rice or roti.
