Kootu is a vegetable lentil dish that comes together in a semi solid taste that is less runny than the regular curries, and not as dry as the fries and dries. All of them will have a variation of lentil and vegetables in them. This dish uses vegetables and dhal.
What I used: Serves 4 as a side dish for rice/chapathi
2 tsp urad dhal
2 tsp channa dhal
2-4 red chilies (depending on how spicy you want)
½ tsp pepper seeds
2 tsp fresh/dry coconut
1 cup thogri bele/toor dhal
4 cups fresh diced vegetables, any or all of them (chayote squash, carrot, beans, potato, bean and peas)
2 tsp oil
A sprig of curry leaves
¼ tsp mustard seeds
½ tsp grated fresh ginger
Pinch of hing/asafoetida
Soak the dhal in ample water for 15-30 minutes. Bring it to half boil, add in the diced vegetables and cook them all together with a little salt. After about 10 minutes on medium-high heat, they should soft, but not squishy.
Dry roast the channa and urad dhals, pepper, cumin and red chilies until you can smell the aroma, add in the coconut and set aside to cool. Grind it to a fine paste with some water.
In a saucepan, add oil and heat it on medium-high. When it shimmers, add the curry leaves and mustard. When the splattering subsides, add in the grated ginger, and the ground masala paste. Let it boil for a few minutes. Add the cooked dhal and vegetables into it and cook covered on low heat for about 5-7 minutes. Sprinkle a little hing and serve hot with rice or chapathis. Enjoy!