Rich in Proteins and Nutrients, Kootu is a combination of Lentils/Paruppu and vegetables or greens with a mild seasoning. Almost any vegetables or Greens can be used in the easy breezy preparation of the kootu,each imparting their own flavor. Today`s Kootu recipe is made with Moog Dhal/Pasiparuppu with Mooringa leaves/Murungai keerai. I personally like the taste of Murungai Keerai and this Kootu is a favorite of mine. Makes for a decent side with rice, Appalam and Pickle.
- 1/2 cup Moog Dhal/Pasiparuppu
- 2 cups packed chopped Mooringa leaves/Murungai keerai
- 1/4 cup finely chopped onions
- 4 green chilies slit lengthwise
- 1/4 cup cubed tomatoes
- 4 tablespoons grated coconut
- 1/2 teaspoon cumin
- 1/2 teaspoon mustard
- 1/2 teaspoon broken urid dhal/ullutham paruppu
- 2 teaspoons oil
- salt to taste
- Clean wash and chop the greens. Cook the dhal in a kadai or pressure cook for three whistles.
- Grind the coconut with the cumin to a fine paste and set aside.
- Heat oil in a kadai and add the mustard. When it splutters, add the urid dhal and when it turns to a light brown color, add the onions and green chilies. When the onions turn turns soft, add the tomatoes.
- When the tomatoes turn soft, add the chopped greens and sauté well for few seconds ( do not overdo as it may turn the greens bitter ) .Add 1/4 cup of water and cover on medium heat until the greens are cooked.
- Finally add the cooked Dhal, ground coconut, salt and bring to a boil. Simmer until kootu consistency is reached as shown in the pic.
TIPS: I cook the dhal to three whistles but it may take lesser time depending on the dhal and water you use. Do not overcook the dhal as the same time. 1/2 a teaspoon of sambar powder can be added if little spice is needed.