INGREDIENTS
- Pumpkin/ Ash gourd, cut into cubes 1 cup
- Channa Dal ½ cup
- Salt as needed
- Turmeric powder ¼ tsp
FOR TEMPERING
- Mustard seeds 1 tsp
- Dry red chilli 1
- Asafoetida ¼ tsp
- Curry leaves 2 sprigs
- Coconut Oil 1 tbsp
FOR TEMPERING
- Coconut grated 2 tbsp
- Green chillies 2
METHOD
- Grind green chillies and coconut into a thick smooth paste.
- Cook channa dal in a pan adding enough water.
- Add the pumpkins to the cooked channa dal and let it cook until it turns soft and tender. Add water if needed.
- Once the pumpkin is cooked, Add the ground masala paste, ¼ teaspoon turmeric powder and salt. Let it cook for 3 to 4 minutes.
- Switch off the flame. In another pan, heat one tablespoon of coconut oil, temper with mustard seeds, dry red chilli, asafoetida and curry leaves. Pour the tempered mixture into the prepared kootu.
- Serve hot with rice.