From Amma With Love
1/2 lb. fresh green beans
1 tbs. or more moong dal, washed
water to cook daal and green beans
salt to taste
1/8 tsp. turmeric powder
1/4 tsp. vegetable oil
1/2 tsp. black mustard seeds
1/2 tsp. urad daal
1 dried red chili pepper, broken into pieces
1/2 tsp. shredded coconut
1 sprig curry leaves ( optional )
1 tsp. sambar powder or madras curry powder
1 tsp. flour
Wash the fresh green beans and cut ends, and cut into small pieces.
Cook the moong daal in enough water to cover it, in medium heat until the daal is half cooked. Stir often, and add more water if you need to.
Add the green beans, a little extra water to cover the beans, salt, and turmeric powder, to the daal and cook in medium high, stirring occasionally. Turn off the heat when the beans is well cooked.
Heat oil in a small frypan, add the mustard seeds and urad daal, then add the shredded coconut and curry leaves ( optional ).
When the mustard seeds pop, turn off the heat and add the sambar powder / madras curry powder and mix well.
Add the spice mixture above into the beans and cook for a few minutes. If the kootu isn't thick, mix the flour in some cold water, and add it to the kootu, and cook.
Note: It is good with rice and chappathi