Flat Beans/Val Papdi and Coconut Kootu is a quick, easy and healthy vegetarian stew. Made in Instant Pot, this classic Indian lentil recipe is hearty and delicious.
Whenever I am in doubt or bored or cooking (yup, that happens to me sometimes) or am feeling homesick, my mind always pushes me to prepare some kootu recipe. It’s like a soul of South Indian cuisine and I realized its nutritious value just a few years ago despite having been consuming kootu all my life! Indian kootu for us is what stew means to you. It’s soupy, hearty and so comforting. Each city/village/town down south of India has its own version of preparing kootu using locally grown vegetables. I often how this dish must have been invented. It’s not just the flavors but also the simplicity of the recipe is what attracts me to this dish every single time. Now even KR can prepare this dish on any given day. In fact there are times when I call him at work letting him know how bored I am to cook and he just replies, “It’s OK, we can have kootu for dinner!” He knows that this is one dish that requires minimum effort and it tastes just like home.
The way I prepare this Indian stew stems from the way my dad (not mom) made it. It was one of his go-to recipe whenever mom fell sick or was not in town. His technique was different to mom’s but frankly we could not tell the difference. It would taste the same. I feel that my dad’s way of cooking this dish is more simpler involving fewer steps. Mom’s recipe is little bit more elaborate and she probably had her reasons for doing so. However, my dad’s quick version stayed with me and even today I follow his steps. When my maasi (mom’s sister) visited us in Bombay, she was surprised with his style of cooking this dish and she then changed her style to his. Even today, she prepares kootu the way she saw my dad prepare. Although my dad cooked only a few times in the kitchen, he surely knew how walk away looking like a star! My family still cooks certain recipes his way and that is how we love it.
I so wish my dad was around today to see how an InstantPot
has changed the way we all cook! He would have loved this kitchen gadget the most. I have noticed that those who prefer easy recipes over complicated ones, they will instantly lean towards this wonder – InstantPot
. Having newly discovered this pot myself, I am now wondering why didn’t I get this one earlier. This one is such a time saver! Last week, I did a Facebook Live where I showed how to make Punjabi Chana Masala in an InstantPot. It was such an easy recipe that in no time, that video went viral. You must check it out. That was the first recipe I ever made in it and this recipe is the second. Ever since I got this Instantpot
, I have been experimenting with different recipes just to see what all it can do. So far so good. I wanted to prepare this Flat Beans Coconut Stew/Val Papdi Kootu for lunch and decided to make it in InstantPot
.
First, Soak tur dal
in water for 30 minutes. Then we need to prepare the coconut masala base. Add freshly grated coconut, cumin seeds
and dried red chillies
. Adding little water, grind
it to a smooth paste. Keep this paste aside for now. Chop flat beans/val papdi or you can use frozen chopped flat beans for this recipe. Switch on the InstantPot
and press ‘saute’ button. In about 30 seconds, add ghee
to the pot. Once it melts, add and temper mustard seeds
and cumin seeds
. Once they begin to crackle, add urad dal
lentils and saute using a wooden spoon
till they turn golden brown. Then add the chopped curry leaves followed by the coconut paste. Saute it for 2 minutes. Drain the water from the soaked tur dal and add the dal to the pot.
Next add the flat beans, sambhar powder, turmeric powder and salt to the pot. Add water and switch off the ‘saute’ mode. Secure the lid, close the pressure valve. Turn on IP in ‘manual’ mode and set timer for 20 minutes. Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure. Unplug the IP. Check salt and add if necessary. Garnish with chopped cilantro and your kootu/stew is ready! This is by far the simplest way I have cooked kootu. Yes, it beats my dad’s method too. Wondering how he made it. Then check out this recipe – Vegan Cabbage Kootu/Cabbage & Lentils Gravy. This recipe is vegan, gluten-free, very nourishing, low-fat and is pressure cooked which means it’s retained all the nutrients. This stew is normally served with steamed rice or cooked quinoa but some also like to eat it with chapati (not me). You can even have it as a soup. There are many ways to enjoy it. You need to find your best combo. After making kootu in InstantPot, I know one thing for sure, I am not making it any other way ever! And yes, I dedicate this recipe to my dad.
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!
Ingredients
- 1 cup tur dal
- 500 gms flat beans/val papdi
- 3/4 cup grated coconut
- 2 dried red chillies
- 1 tbsp cumin seeds
- 1 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tsp urad dal
- 5-6 curry leaves
- 2 tbsp sambhar powder
- 1 tsp turmeric powder
- salt as required
- water as required
- 2-3 tbsp chopped cilantro
Instructions
- First, Soak tur dal in water for 30 minutes. Then we need to prepare the coconut masala base. Add freshly grated coconut, cumin seeds and dried red chillies. Adding little water, grind it to a smooth paste. Keep this paste aside for now. Chop flat beans/val papdi or you can use frozen chopped flat beans for this recipe. Switch on the InstantPot and press 'saute' button. In about 30 seconds, add ghee to the pot. Once it melts, add and temper mustard seeds and cumin seeds. Once they begin to crackle, add urad dal lentils and saute using a wooden spoon till they turn golden brown. Then add the chopped curry leaves followed by the coconut paste. Saute it for 2 minutes. Drain the water from the soaked tur dal and add the dal to the pot.
- Next add the flat beans, sambhar powder, turmeric powder and salt to the pot. Add water and switch off the 'saute' mode. Secure the lid, close the pressure valve. Turn on IP in 'manual' mode and set timer for 20 minutes. Naturally release pressure for 15 minutes. Open the valve to release any remaining pressure. Unplug the IP. Check salt and add if necessary. Garnish with chopped cilantro and your kootu/stew is ready!
Notes
I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter (free gift if you do so!) or follow me on my social media Instagram , Facebook and Twitter! There is even a Pinterest board called Cookilicious Recipes from where you can pin the recipes you love.
Kootu is one fun recipe that’s healthy too. Some recipe ideas are South Indian Spinach & Lentils Keerai | Kootu | Curry, Root Vegetables Kootu Recipe and Poricha Kootu (Vegetable and Lentils gravy). If you enjoy cooking with lentils, then you can check these recipes – Simplest Black Lentils Stew | Kali Dal | Maa Ki Daal, Lentil & Rice Noodles | Paruppu Sevai, South Indian Medu Wada | Lentil Fritters, Methi Dal | Fenugreek Lentil Stew, Thai Basil & Lentil Burger, Raddish & Lentil Stew, Moong Dal Spinach Chilla | Lentils & Spinach Crepes, Lasooni Dal Palak/Lentils Soup with Spinach & Garlic and Butternut Squash Dal Tadka.
Leave a Reply