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Beans Molakootal/ Molagootal - Green Beans Cooked With Lentils And Coconut

A mildly spiced Palakkad Iyer dish of jackfruit seeds and ash gourd or winter melon cooked with lentils, served with rice.
Print Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 4 serving

Ingredients
  

  • 1 cup crushed jackfruit seeds cooked soft
  • 1 cup peeled and diced ash gourd or winter melon about 1" cubes
  • 1 cup red gram and moong lentils cooked very soft (tuvar and moong dal)
  • 1/4 tsp turmeric powder
  • to taste salt
  • 1 sprig curry leaves

For the coconut paste:

  • 3/4 cup fresh grated coconut
  • 1 1/2 tsps cumin seeds
  • 1 green chili (optional)

For the Tempering:

  • 1 1/2 tsps coconut oil (or sunflower oil)
  • 1 tsp mustard seeds
  • 1 tsp black gram lentils (urad dal)

Instructions
 

  • Grind together the cumin seeds with the coconut and green chilli, adding just enough water to obtain a smooth paste. Keep aside.
  • In a largish pan, put the ash gourd cubes and the cooked jackfruit seeds, turmeric powder and salt along with 1 1/2 cups of water and bring to a boil. Turn down the heat and simmer till the ash gourd is well cooked.
  • Mash the cooked lentils so they break down and come together. Add this to the cooked vegetable, with the the curry leaves. Mix well and allow to simmer for about 5 minutes. Stir in the coconut paste and allow to come to a rolling boil. After about 2 or 3 minutes turn off the heat and transfer to a serving bowl.
  • In a small pan, heat the coconut oil for tempering. Put the mustard seeds in and when they splutter, add the black gram dal and stir till it becomes golden in colour. Pour this into the mulagootal and stir before serving.
  • Serve with Rice and Parippu Thogayal on the side.