Back to 4 servings dal and vegetables 0.5 cup yellow moong dal, rinsed; split moong cooks quickly 3 cups mixed vegetables, chopped; bottle gourd, pumpkin, potato, beans, carrot or peas all work 2 cups water, plus more as needed 0.5 teaspoon turmeric powder 1 teaspoon salt, to taste spice paste 0.75 cup grated coconut, fresh, or dried soaked in warm water 15 minutes and drained 1 teaspoon cumin seeds 0.5 teaspoon black peppercorns 2 dried red chilies, adjust to taste 1 tablespoon chana dal, dry roasted until golden 0.25 teaspoon asafoetida (hing) tempering 1 tablespoon coconut oil, or ghee 1 teaspoon mustard seeds 1 teaspoon urad dal, optional 1 dried red chili, broken 8 curry leaves
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1 Step 1: Cook the moong dal in 1 cup of the water over medium-high heat until it is soft, about 10 minutes, or pressure cook on high for 6 to 8 minutes and release naturally. Mash or whisk until creamy.2 Step 2: Meanwhile, cook the chopped vegetables with the turmeric, salt and remaining 1 cup water, covered, over medium heat for 10 to 15 minutes until tender, adding water if the pan runs dry.3 Step 3: Dry roast the chana dal in a small pan over medium heat until golden, then add the cumin, peppercorns, dried chilies and asafoetida and roast until fragrant. Cool slightly.4 Step 4: Grind the roasted spices with the coconut and a little water to a smooth, thick paste.5 Step 5: Add the cooked dal to the vegetables, thin with a few tablespoons of water if too thick, then stir in the spice paste and simmer 3 to 5 minutes until frothy and bubbling.6 Step 6: Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and urad dal and wait until the seeds crackle, then add the broken red chili and curry leaves and stir briefly.7 Step 7: Pour the tempering over the kootu, mix well, and serve hot with rice or chapati.getsaucepan.com/r/8ff67f91-23f6-5943-9e90-f0f367ef2811
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