Ingredients:
- White Pumpkin - 250 gms
- Moong Dal - 2 tblspn
- Grated Coconut - 2 to 3 tblspn
- Green Chilli - 1 big or 2 small (depends on spicyness required )
- Channa Dal - 1-1/4 tspn
- Split Urad Dal - 1 tspn
- Asafoetida powder - a pinch
- Jeera - 2 tspn
- Mustard - 1/2 tspn
- Curry Leaves - few nos
- Salt - to taste
- Oil - 2 tspn
- Curd - 3 tblspn (optional )
Method:
- Chop the pumpkin little bit bigger and cook them well till it becomes soft in steamer or in vessel with water
- Cook the moong dal till it becomes soft
- Soak the channa dal in water for 1/2 hr
- Grind the grated coconut, 1 tspn jeera and green chilli in to a paste
- Heat oil in a kadai, add mustard when it pops out add split urad dal, channa dal, when dal turns golden brown add asafoetida powder,jeera and curry leaves and keep it aside
- Take cooked pumpkin, moong dal in a vessel add coconut paste, salt and mix well and keep it in a low flame for 5 to 10 mins
- After that add the seasonings and ( if using curd add now ) switch off the stove
- Serve the white pumpkin kootu hot with rice...
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