Dal Kootu (Poritha Kootu)

Dal is something that is made almost every other day in my household. Not just my home, but that is the case in almost every Indian households. Lentils form one of the main source of protein to vegetarians. I am always looking for new ways of making the same old pappu/ dal.

My everyday dals are usually very simple like this tomato pappu or this palakura pappu. But occasionally I do make kootu where dal is cooked with vegetables and coconut-peppercorn masala paste. My mom learned it from a Tamil neighbor.

Dal Kootu (Poritha Kootu)

Today's recipe is from the cookbook, Dakshin by Chandra Padmanabhan. Masala pasta is almost similar to what my mom makes, but the addition of mixed vegetables was interesting to me. This is a perfect recipe to make when you have those odds and ends of veggies in the fridge that need to be used up. Any combination of veggies can be used here -- apart from the ones I have used potato, zucchini, cauliflower can also be added to the kootu.

Dal Kootu (Poritha Kootu)
Dal is something that is made almost every other day in my household. Not just my home, but that is the case in almost every Indian households. Lentils form one of the main source of protein to vegetarians. I am always looking for new ways of making the same old pappu/ dal. My everyday dals are usua...

Dal Kootu (Poritha Kootu)

Summary

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  • Courseside dish
  • Cuisinetamil
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time30 minutesPT0H30M
  • Total Time1 hourPT1H0M

Ingredients

Pesara pappu/ Moong dal
¼cup
French Beans
½cup
Carrot - medium, diced
1
Cabbage - chopped
1 cup
Green peas
½cup
Turmeric
½tsp
Curry leaves
8~10
Salt
to taste
Spice Paste:
Cumin seeds
¾tsp
Peppercorns
1tsp
Dry red chilies
2
Hing/ Asafoetida
½tsp
Coconut - grated
2tbsps
For Tempering:
Mustard seeds
1tsp
Cumin seeds
½tsp
Urad dal
1tsp
Dry red Chili - broken
1

Steps

  1. Pressure cook dal until soft. Set aside.
  2. Make the Spice Paste: Heat 1tsp oil in a pan; add cumin seeds, peppercorns, red chilies and hing until seeds start to splutter. Mix in the coconut and grind into a fine paste, adding very little water.
  3. In a saucepan, boil the vegetables with salt and turmeric.
  4. Add the cooked dal to the vegetables and simmer for couple of minutes. 
  5. Next add the spice paste and cook for 4~5 minutes for the flavors to mingle.
  6. Heat 2tsp ghee in a small saucepan; add all the ingredients for tempering. When the seeds start to splutter, add it to the dal.
  7. Serve hot, garnished with curry leaves. 
Dal Kootu (Poritha Kootu)
Dal Kootu (Poritha Kootu)

Linking the comforting dal to Valli's 'Cooking from Cookbook Challenge -- March - Week 1'.

Linking to Fabulous Feast Friday -- Week# 4 -- hosted by Saras & Priya.

Dal Kootu (Poritha Kootu)
Dal Kootu (Poritha Kootu)
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