📝 About This Recipe
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
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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.
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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.
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3
Once the pressure cooker cools down, open it and mash the dal and vegetables lightly with a ladle, leaving some texture.
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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.
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5
Add salt to taste and mix well. The kootu should have a slightly thick consistency.
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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.
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7
Pour the tempering over the kootu and mix gently. Let it stand for a few minutes before serving for the flavors to infuse.
💡 Chef's Tips
Use a variety of seasonal vegetables for the best flavor and nutrition. Adjust the amount of green chilies according to your spice preference. The consistency of the kootu can be adjusted by adding more or less water. Soaking the toor dal for 30 minutes before cooking can reduce cooking time. A pinch of jaggery can be added to balance the flavors.
🍽️ Serving Suggestions
Steamed Rice Sambar Rasam Papad Pickle