Snake gourd & Red lentil Kootu

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All my life I hated eating kootu though my mother never gave up trying to feed it to us. Then I got married and became fully incharge of the kitchen which is when I realised how easy and nutritious and tasty the kootu is. It has a beautiful blend of vegetables and lentils, not to forget the ever evolving spice blend and a crackling tadka to top it all. So I have earned my mother’s wrath by making kootu more often than she ever did.

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Serves 3-4

WHAT WE NEED

200 gms Snake gourd

1/4 cup Masoor dal / Red Lentils

2 tbsp Roasted gram

1 tsp Coriander seeds

1/2 tsp Cumin seeds

1-2 Dried Red chillies

2 tsp Coconut oil

1/2 tsp Mustard Seeds

1/2 tsp Bengal gram

1/2 tsp Urad dal

1 sprig Curry leaves

Salt

WHAT TO DO

  • Cook the lentils till it is mushy and can be mashed. If using a pressure cooker, add 3/4 cup of water and cook till 2-3 whistles
  • Chop the snake gourd into thin semi circular pieces and cook it in water for 8-10 minutes
  • Dry roast the roasted gram, coriander seeds, cumin seeds and red chillies individually for 1 minute each
  • Let cool and grind to a coarse powder
  • Add the snake gourd to the cooked lentils in a vessel and let it cook for 5 minutes
  • Add salt and the spice mix and simmer for 7-8 minutes
  • The water in the lentils and snake gourd should suffice. If t turns too thick then add water to dilute it
  • Take it off the heat
  • In a small pan, heat coconut oil and add mustard seeds
  • Once it splutters, add the Bengal gram and urad dal
  • When the lentils turn brown, chop and add the curry leaves
  • Pour the entire mix on to the lentil mix
  • Serve warm with rice and ghee
  • Enjoy!

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This is my post for the Blogging Marathon under the theme, ‘Indian Dishes’.

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Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM