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.
Course: Side Dish
Cuisine: Indian
Servings: 6
Ingredients
3cupslong beans (thatta payathangai) (chopped)
½cup onion(chopped)
½cupmoong dhal
¼tspturmeric powder
½tspchili powder(adjust to taste)
2cups water
1tspoil
salt to taste
For tempering:
1tspcumin seeds
1tspurad dhal
2dry red chilies
⅛tsp asafoetida(also known as hing or perungayam)
6 curry leaves
2tspoil 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.