KOOTU

Kootu made with lentils and vegetables is the most loved dish in South India. Here I have used cabbage, but cabbage can be substituted by any vegetable of your choice, for example, carrot, pumpkin, chow chow, ridge gourd, bottle gourd, snake gourd, etc.

INGREDIENTS:

1. Caggage -- 1 cup chopped.

2. Moong dal -- 1 cup.

3. Cumin seeds -- 1 tbsp.

4. Turmeric powder – 1 tsp.

5. Coconut – 2 spoons grated.

6. Asofoetida (hing) -- pinch.

7. Coriander – 2 sprigs chopped.

8. Green chilli – 1

9. Salt for taste.

10. Lime juice – 1 tsp.

To temper,

1. Oil or ghee (clarified butter) -- 1 tbsp.

2. Mustard seeds -- 1/2 tsp.

3. Urid dal -- 1/2 tsp.

4. Asofoetida (hing) -- pinch.

5. Cumin seeds (jeera) -- 1/2 tsp.

6. Curry leaves -- 1 sprig.

7. Dried red chilli – 1.

8. Green chillies – 2.

9. Onion – 1 medium-sized chopped.

METHOD:

Pressure cook the dal and cabbage in enough water with turmeric powder. Grind grated coconut with cumin seeds and green chilli, and add to the cooked dal. Add some water, salt and allow it to boil for 2 mins. Now do the tempering, heat 1/2 tbsp of ghee or oil, add mustard seeds, once it splutters, add chopped onion, urid dal, cumin seeds, hing, red chilli and curry leaves. Now add this to the cooked dal, add 1 tsp of lime juice and gently mix. Garnish with chopped coriander and serve hot with rice or roti.