Beans poricha kootu/ French Green beans dhal gravy

French green beans poricha kootu/dhal gravy was concocted by my husband during his bachelor days. It is a very healthy and a very tasty recipe. When I first heard about this kootu, I underestimated it and didn't cook it for many years doubting about its taste, but when I finally made it,  I couldn't forgive myself for the lost time without tasting this kootu /dhal gravy.  I will delve deep into the recipe right-away!

Ingredients

French green beans                                                         250 gms
Mung dhal /Payathamparuppu                                        1/2 cup
Turmeric powder                                                             1/2 tsp
Coconut grating/dessicated coconut powder                   1 tbspn/ 1 tsp
Cumin seeds/ Jeeragam                                                    1 tsp
Red chili                                                                           1 to 2 nos depending on one's spice level
Salt                                                                                    As needed

Method

1.) In a saucepan take 2 cups of water and bring it to boil. Add payathamparuppu/mung dhal and turmeric powder and let it boil in medium heat until the lentils become cooked and becomesa mashy consistency. Or an easy way, pressure cook mug dhal.

2.) Simultaneously wash and cut green beans into 1/2 cm (approx) thick pieces.

3,) Add this to the cooked lentils in the saucepan and add a cup of water and bring it to  boil and let it boil for 10 mins until the green beans is fully cooked

4.) Simultaneously take the coconut gratings, cumin seeds and red chilis into a mixer grinder and grind it to a powder

5.) To the cooked beans and dhal mixtue aadd salt and let it boi for 2-3 mins

6.) Add the ground powder and mix well to incorporate. Bring this mixture to a boil in low heat.  Turn the heat off and remove from the stove.  Serve it with steaming hot rice with lemon pickle as side or this makes an excellent side dish for vethakozhambu rice and rasam rice.