Lima beans poricha koottu

Name: Lima beans poricha koottu
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup split moong dal; 1 tablespoon Coriander seed; 1 tablespoon chana; 1 tablespoon urad skinned, whole; 1 tsp Pepper; 2 Green chilies; 2 inch ginger; 1 cup Coconut pieces; 3 tablespoons sesame seed oil; 1 tsp Mustard seeds; 1 tsp fennel seeds; 1 tsp fenugreek seeds; 1/2 tsp turmeric powder; Pinch asafetida; 1/2 cup Chopped onion; 4 cloves garlic, chopped; 2 cups Lima beans, fresh or frozen; 1/4 cup curry leaves; 1/4 cup Coriander leaves with stem, chopped; Necessary salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #Lima beans Easy to make aromatic Flavorful healthy koottu Rich in proteins, minerals and vitamins.

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #Lima beans Easy to make aromatic Flavorful healthy koottu Rich in proteins, minerals and vitamins.

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Ingredients

40 mins

6 servings

1 cupsplit moong dal
Paste :
1 tablespoonCoriander seed
1 tablespoonchana
1 tablespoonurad skinned, whole
1 tspPepper
2Green chilies
2 inchginger
1 cupCoconut pieces
Others:
3 tablespoonssesame seed oil
1 tspMustard seeds
1 tspfennel seeds
1 tspfenugreek seeds
1/2 tspturmeric powder
Pinchasafetida
1/2 cupChopped onion
4 clovesgarlic, chopped
2 cupsLima beans, fresh or frozen
1/4 cupcurry leaves
1/4 cupCoriander leaves with stem, chopped
Necessary salt
side dish, Koottu

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Steps

40 mins

1

Collect the necessary materials. Place near the cooking area
2

Other ingredients
3

Cook dal in a bowl with three times water in a pressure cooker following manufacturer’s instructions for operating the cooker. Wheile the dal is cooking take care of therest of chores
4

To make the paste:
Roast chana, urad dal in a skillet over medium heat in hot oil. Separately, roast the peppers without oil. Turn off the stove when aromatic.. Soak the roasted ingredients in 1/2c water, 10 minutes. Blend in a cooker coconut, ginger, garlic, green chilies and the soaked ingredients to make a paste
5

Heat oil in in a heavy bottomed pan over medium heat. Add mustard seeds. Let them burst open. Then stir in cumin and fenugreek seeds, roast about a minute. Add asafetida, curry leaves and turmeric powder and stir. Add onions and sauté for 5 minutes. Let onions brown a little. Add lima beans and stir. Add 5 cups of water and boil it for 3-4 minutes. When it boils, add the cooked mung dal, bring it to boil over medium heat with stirring, 3-4 minutes. Siimer
6

Sir in the paste, continue cooking over low heat about 2 minutes. Salt to taste. Turn off the stove. Garnish with cilantro. Flavorful, aromatic nutritious kootu is ready. Taste and serve. Transfer to a serving bowl. Serve hot or at room temperature. You may serve the koottu with rice, roti, chapati, dosa, or adai. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on September 11, 2024 20:30

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography