Description

Mixed Vegetable Kootu is a wholesome and comforting South Indian dish made with lentils and a variety of seasonal vegetables. It's a staple in many South Indian households, known for its mild yet flavorful profile and nutritional value.

Ingredients

For the Lentils and Vegetables

• 1/2 cup Toor Dal (Split Pigeon Peas) (washed and rinsed)
• 2 cups Mixed Vegetables (chopped into 1-inch pieces (e.g., carrots, beans, pumpkin, potato, gourds))
• 1/4 teaspoon Turmeric Powder
• 3-4 cups Water
• Salt (to taste)

For the Masala Paste

• 1/2 cup Fresh Coconut (grated)
• 1 teaspoon Cumin Seeds
• 1/2 teaspoon Black Peppercorns
• 2-3 Green Chilies (adjust to spice preference)
• 1/2 teaspoon Rice (Raw)
• Water (as needed for grinding)

For Tempering

• 2 teaspoons Gingelly Oil (Sesame Oil)
• 1 teaspoon Mustard Seeds
• 1/2 teaspoon Urad Dal (Split Black Gram)
• 1 sprig Curry Leaves
• 1/4 teaspoon Asafoetida (Hing)

Instructions

1. Wash and rinse the toor dal. In a pressure cooker, add the toor dal, chopped mixed vegetables, turmeric powder, and 3-4 cups of water. Pressure cook for 3-4 whistles, or until the dal and vegetables are well cooked and soft.
2. While the dal and vegetables are cooking, prepare the masala paste. In a blender, combine the fresh coconut, cumin seeds, black peppercorns, green chilies, and raw rice. Add a little water and grind to a smooth paste.
3. Once the pressure cooker cools down, open it and mash the dal and vegetables lightly with a ladle, leaving some texture.
4. Add the ground masala paste to the cooked dal and vegetables. Mix well and bring the mixture to a boil. Simmer for 5-7 minutes, allowing the flavors to meld together.
5. Add salt to taste and mix well. The kootu should have a slightly thick consistency.
6. For tempering, heat gingelly oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal and fry until golden brown. Add curry leaves and asafoetida and sauté for a few seconds.
7. Pour the tempering over the kootu and mix gently. Let it stand for a few minutes before serving for the flavors to infuse.