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Green Beans Kootu

Author: Pavani
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Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Side Dish
Cuisine: south indian
Servings: 46 serving


  • 1 cup Green Beans - chopped into 1" long pieces
  • 1 cup Toor dal
  • 1 Onion - medium, thinly sliced
  • 2 Tomato - medium, finely chopped
  • 2 Chilies Green - slit (optional)
  • 1 tbsp Tamarind paste
  • ½ tsp Turmeric
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • ¼ tsp Fenugreek seeds
  • 8 ~ 10 Curry leaves
  • 1 Red chili Dry - broken
  • 2 tbsps Cilantro - finely chopped
  • to taste Salt

For the Masala*:

  • 1 tbsp Coriander seeds
  • 2 tsp Cumin seeds
  • 3 ~ 4 chilies Dry red
  • ½ tsp Peppercorns
  • 2 tsps Chana dal
  • 2 tsp Urad dal
  • 2 tbsp Coconut


  • Make the Masala: Heat 1tsp ghee in a pan, add all the ingredients for the masala, except for the grated coconut, fry on medium-low flame until fragrant and the seeds are lightly browned. Remove them into a small bowl, let cool. Grind along with the coconut into a smooth paste adding just enough water.
  • Cook the dal along with the chopped green beans until tender. 5~6 whistles in my pressure cooker does the trick.
  • Heat 1tbsp oil in a sauce pan, add mustard, cumin seeds and dry red chili; once the seeds start to splutter, add the curry leaves and onions. Cook until the onions are lightly browned around the edges.
  • Add the chopped tomatoes and tamarind. Cover and cook until the tomatoes turn mushy.
  • Add the cooked dal and the ground paste along with enough salt. Mix well and if the mixture looks too thick, add a little bit of water. Cook for 4~5 minutes for the flavors to mingle. Garnish with chopped cilantro. Serve with steamed rice and some fried papads or chips.


* Homemade or store-bought sambar masala is a quick and easy substitute to below masala.
Linking this to Valli's 'Cooking from Cookbook Challenge: August -- Week 1'.
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