Kootu is generally a lentil or yoghurt based dish with one or more vegetables and is quite popular in the South of India.
This dish is generally an accompaniment to main dishes like Sambhar, Kozhambu and can be eaten with rotis or puris as well. The dals or lentils mentioned in this preparation can be either directly cooked till it softens or can be pressure-cooked . It cooks in minutes directly on the stove if hot boiling water is used to cook the dal. In this recipe I have used the slow cooker to enhance the food value and flavour.
Kootu is highly nutritious because of the combination of lentils and vegetables and is well balanced. To keep it light have it with Brown rice, Quinoa, Buckwheat or Multigrain Chapatis to make a complete meal.
- 1 ½ Cups White Pumpkin (chopped into small cubes)
- ¼ Cup Yellow Moong Dal
- 3 Cups Hot Boiling Water
- 2 Tsp Sambhar Powder
- ½ Tsp. Asafoetida Powder
- A pinch of Turmeric Powder
TO BE GROUND
- 1-2 Green Chillies
- 2 Tbs Freshly Grated Coconut
- ½ Tsp. Cumin seeds
- 1-2 Tsp. Salt
1 Tsp. Ghee
1 Tsp. Mustard seeds
1 Tsp. Urad dal
1-2 whole red chillies
few Curry leaves
- Dry roast the moong dal in a heated pan for about a minute on a low flame
- Add the pumpkin, the boiling water, turmeric, sambhar powder and let it boil in slow cooker on high heat for about 3 hours
- In a blender, GRIND the grated coconut, cumin seeds, salt and green chillies with a bit of water into a soft mixture.
- Add this mixture to the cooked dal and pumpkin mixture
Let it simmer for a few minutes.
- Heat a teaspoon of oil in a small pan
Add the mustard seeds, when it crackles, add the urad dal, red chillies and curry leaves.
- Pour the seasoning into the prepared Dal.
This recipe can be followed using any of these vegetables – Chokoes, Beans, Double Beans, Cabbage, Snake Gourd, Ridge Gourd, Carrots,