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