Colorful masoor dhal multi veg koottu

Name: Colorful masoor dhal multi veg koottu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 tablespoon ghee; 1 tsp mustard seeds; 1 teaspoon fennel seeds; 1 teaspoon cumin seeds; Pinch asafetida powder; 1/2 teaspoon turmeric powder; 1 tablespoon curry leaves; 1 tablespoon coriander, finely chopped; 1 tablespoon ginger, finely chopped; 4 green chillies, finely chopped; 1 cup onion, chopped; 1 teaspoon garlic, crushed; 1 cup chopped tomatoes; 1 c purple cabbage chopped; 2 cup red bell pepper chopped; 8-10 cups water; 1 cup coconut milk; 2 c cooked kidney beans, left over; required Salt

Lakshmi Sridharan Ph D @cook_19872338

USA

#cookeverypart #leftover
It is a masoor dhal koottu with left over kidney beans, purple cabbage, tomato, bell peppers onion and etc. Loaded with rich nutrients-vitamins, minerals, anti oxidants. Colorful, healthy, aromatic, spicy and flavorful koottu

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

1 tablespoonghee
1 tspmustard seeds
1 teaspoonfennel seeds
1 teaspooncumin seeds
Pinchasafetida powder
1/2 teaspoonturmeric powder
1 tablespooncurry leaves
1 tablespooncoriander, finely chopped
1 tablespoonginger, finely chopped
4green chillies, finely chopped
1 cuponion, chopped
1 teaspoongarlic, crushed
1 cupchopped tomatoes
1 cpurple cabbage chopped
2 cupred bell pepper chopped
8-10 cupswater
1 cupcoconut milk
2 ccooked kidney beans, left over
required Salt
vegetable masala

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Steps

30 mins

1

MAKE a checklist. Collect all ingredients; place near the cooking area.
2

MAKE a checklist. Collect all ingredients; place near the cooking area.
3

Heat oil in a kadai over medium heat; add mustard, let mustard seeds splutter. Stir in fennel, black cumin and fenugreek seeds, asafetida. Add turmeric powder, curry leaves, coriander leaves, ginger and green chilies and stir. Add onion and sauté until it changes color. Add garlic. Add purple cabbage and bell pepper. Continue cooking over medium heat, stirring now and then for5 to 6 mins. Stir in masala powder, Turn off the heat. keep aside for later use
4

Place a heavy bottomed saucepan over medium high heat. Add 6c water. bring it to boil. Add masoor dal and stir. continue cooking over medium low heat until the dhal gets soft. Add tomatoes. and 2c of water. Cook covered until tomatoes get soft, about 4 minutes. Add the left over cooked kidney beans and the stir fried veggies. Mix well, continue cooking for a few minutes. Add coconut milk, mix turn off the heat. garnish with chopped cilantro
5

Kottu is ready. Serve after tasting. transfer to a serving bowl. You serve the koottu with rice, chapati, idli, adai or even dosa or simply relish a bowl of kottu; it is a whole meal. Enjoy

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Lakshmi Sridharan Ph D @cook_19872338

on May 24, 2023 18:09

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography