Kootu Variety 1: Poricha Kootu (Lentil and vegetable mixed gravy)

Name: Kootu Variety 1: Poricha Kootu (Lentil and vegetable mixed gravy)
Total time: 40 min
Ingredients: 1 medium Chayote squash, chopped into cubes; 1 cup Cooked toor dhal or yellow split moong dhal (See basics on how to cook toor dhal (red gram) or moong dhal); 11/2 tsp salt (1/2 tsp for the vegetable; 1 tsp for the dish); 1/2 tsp oil/ghee; 1 tbsp Split or whole white black gram/urad dhal; 1 tsp Whole black pepper; 1 or 2 Dry red chilies; 1/4 - 1/2 cup Fresh or frozen grated coconut (If using frozen, take it out to thaw about 45 mins prior to cooking); 1 sprig Curry leaves (Wash and pat dry); 1 tsp Mustard seeds; 1/2 tsp Hing/asafoetida; 1 tsp White urad dhal/black gram; 4-5 leaves Curry leaves (optional); 1 Dry red chili (optional); 1 tbsp Oil/ghee

rasaala.com

Mildly spiced vegetable and lentil stew, perfect with rice. Use toovar or split moong dal with chayote, carrots, peas, or other veggies for a healthy South Indian dish.

View full recipe on rasaala.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at rasaala.com.

Share this recipe:

Cooking tools:

Blender
Pot
Skillet
Chef's knife
Cutting board
Measuring spoon
Spoon
Stove
Colander
Mixing bowl

Ingredients

1 medium Chayote squash, chopped into cubes
1 cup Cooked toor dhal or yellow split moong dhal (See basics on how to cook toor dhal (red gram) or moong dhal)
11/2 tsp salt (1/2 tsp for the vegetable; 1 tsp for the dish)
1/2 tsp oil/ghee
1 tbsp Split or whole white black gram/urad dhal
1 tsp Whole black pepper
1 or 2 Dry red chilies
1/4 - 1/2 cup Fresh or frozen grated coconut (If using frozen, take it out to thaw about 45 mins prior to cooking)
1 sprig Curry leaves (Wash and pat dry)
1 tsp Mustard seeds
1/2 tsp Hing/asafoetida
1 tsp White urad dhal/black gram
4-5 leaves Curry leaves (optional)
1 Dry red chili (optional)
1 tbsp Oil/ghee