Ingredients:

• 1/4 kg – Cabbage (or Amaranth Leaves, Pumpkin)
• 250 ml – Sour Buttermilk
• 3 tbsp – Moong Dal
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – Urad Dal
• 1/4 tsp – Bengal Gram Dal
• 8 leaves – Curry leaves
• 2 tsp – Coconut Oil/Desi Ghee
• 1/4 tsp – Turmeric powder
• Salt to taste
• To grind:
• 3 – Dried red chillies
• 1.75 tsp – Coriander seeds (Dhania)
• 1/4 tsp – Asafoetida (Hing)
• 1/2 tsp – Cumin seeds (Jeera)
• 2 tbsp – Grated Coconut

Method:

1. Pressure-cook the moong dal.
2. Mix the vegetable and the cooked dal. Heat till the vegetable are cooked and the dal is mushy.
3. Add salt and turmeric powder.
4. Fry red chillies, coriander seeds and asafoetida in 1/2 tsp oil.
5. Grind coconut, jeera and fried items to a smooth paste.
6. Add to the vegetable-dal mixture along with the buttermilk.
7. Boil for 2 mins and switch off heat.
8. Heat remaining oil, add mustard seeds. When they start spluttering, add urad, Bengal gram dal and curry leaves.
9. Fry till the dals turn golden and add to the more kootu.

Recipe courtesy of Sify Bawarchi