Lunch Box Series : LBS#56 ~ Beans Mulagootal & Parippu Thogayal!

Beans Mulagootal & Parippu Thogayal are popular dishes from Kerala Cuisine.

Kerala Cuisine is one of my favorite ones and especially after blogging I have come to know that even within that there are so many different styles.

I wanted to choose something that I could carry for my lunch and I decided on Beans Molagutal as I remembered that beautiful picture from memory. As this dish is a bit bland so the parupu thogayal goes well as a combo. So made both the dishes for afternoon lunch. Since this is a lunch box Series, I had to hurriedly take a group photo. Requested Hubby dear to take individual pictures to highlight the dishes more.

Today's Lunch Box had

Beans Mulagootal
Parippu Thogayal
Plain Rice
Curd Rice

I know I am posting my lunch box series after a long time. I felt I haven't been cooking much differently these days. Guess I have still had rethink and plan for some exciting lunch..:)

Beans Mulagootal
Ingredients Needed:
French Beans - 1 cup
Toor Dal - 1 cup
Turmeric powder a pinch
Salt to taste

For the paste
Fresh Coconut, grated - 1/2 cup
Cumin Seeds - 1 tsp
Urad Dal - 1 tsp
Green Chilies - 2 long

Seasoning:
Cooking Oil - 1 - 2 tsp
Mustard Seeds, Urad dal - 1 tsp
Curry Leaves few

Normally Coconut oil is used here, but I used regular oil.

Method to prepare:

Pressure cook toor dal for 4 whistles, once the pressure falls, remove and add finely chopped beans. Pressure again for another 2 whistles or till the dal is soft.

Meanwhile, in a pan heat oil, roast the urad dal. Add cumin seeds. Fry till they start crackling. Then once cooled grind along with green chilies and coconut to a smooth paste adding water.

Once the pressure is off, add this paste and 1 cup water. Bring to boil. In the pan, heat oil add mustard and urad dal along with curry leaves.

Then pour this over the boiling dal.

Notes: Aparna added only 1 chili, while I added 2, still it wasn't very spicy. I know this kootu is supposed to be a bit bland. So you can make this dal chutney and spice the meal.

Parippu Thogayal

This one is made with Toor dal, Urad dal with Coconut. Since this is spicy Aparna says its a good combination with the bland mulagootal! I must agree with that for sure. It indeed was good. And my colleagues ate the chutney as such.

Ingredients Needed

Fresh Coconut, grated - 1/2 cup
Toor dal - 2 tbsp
Urad Dal - 1 tbsp
Red Chilies - 6 nos
Tamarind - small marble size
Hing/ Asafetida a pinch
Curry leaves few
Salt to taste
Oil - 1 tsp

Method to prepare:

Heat a pan with oil, roast toor dal, Urad dal well till they start turning golden. Add the chilies towards the end along with hing and curry leaves.

Remove from heat and allow to cool.

Grind with coconut, tamarind, and salt adding little water into a coarse paste.

Serve this with mulagootal and rice.

This thogayal will go well with plain dosa too.

These dishes are adapted from Aparna. I really had a great lunch thanks to Aparna. This is similar to the kootu that is made in Tamil Nadu except I never knew if one adds Urad dal to it. But on the hole a wholesome meal in making!

Recipe

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Lunch Box Series : LBS#56 ~ Beans Mulagootal & Parippu Thogayal!

Cuisine Kerala, Tamil Nadu

Author Srivalli

Tried this recipe?Mention @cooking4all or tag #cooking4all!

For a fusion recipe, you can make Zucchini Thogayal