Ash gourd mung dal Poricha Koottu

Name: Ash gourd mung dal Poricha Koottu
Total time: 1800 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 tablespoons Bengal gram dal/chana split; 4 tablespoons coriander seeds; 2 tablespoons urud dal; 5 Cayenne pepper; 1 inch ginger; 4 Garlic cloves (optional); 2 tablespoons sesame seed oil; 1 tsp Mustard seeds; 1/4 tsp asafoetida; 1 tsp Cumin seeds; 1/2 cup curry leaves; 1/2 tsp turmeric powder; 3 Green chillies, finely chopped; 1 cup Onion, finely chopped; 2 cups Pumpkin, finely chopped; 1/2 cup Coconut pieces; 1 cup cooked split mung; 1 cup coconut milk; required Salt; 2 tablespoons Bengal gram dal/chana split; 4 tablespoons coriander seeds; 2 tablespoons urud dal; 5 Cayenne pepper; 1 inch ginger; 4 Garlic cloves (optional); 2 tablespoons sesame seed oil; 1 tsp Mustard seeds; 1/4 tsp asafetida; 1 tsp Cumin seeds; 1/2 cup curry leaves

Lakshmi Sridharan Ph D @cook_19872338

USA

Koottu (tamil) means combination of a dal and vegetables. In porichcha koottu we do not include tomatoes or tamarind. We people of tamil origin invariably use split mung in porichcha koottu. ASH gourd, white pumpkin, winter melon by whatever name you call it , is one of my favorite vegetables. I use every part of the fruit, flesh, seeds, skin etc.
I also added pumpkin seeds, which are nutritious and disease-fighting vegetables. For protein, pulses are my favorite. I use coconut milk often in my cooking. Added , coconut flakes for crunchiness, flavor and nutrition. I mixed the kottu with rice and served with papads #ga24

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

30 mins

6 servings

To make the paste:
2 tablespoonsBengal gram dal/chana split
4 tablespoonscoriander seeds
2 tablespoonsurud dal
5Cayenne pepper
1 inchginger
4Garlic cloves (optional)
Others:
2 tablespoonssesame seed oil
1 tspMustard seeds
1/4 tspasafoetida
1 tspCumin seeds
1/2 cupcurry leaves
1/2 tspturmeric powder
3Green chillies, finely chopped
1 cupOnion, finely chopped
2 cupsPumpkin, finely chopped
1/2 cupCoconut pieces
1 cupcooked split mung
1 cupcoconut milk
required Salt
To make the paste:
2 tablespoonsBengal gram dal/chana split
4 tablespoonscoriander seeds
2 tablespoonsurud dal
5Cayenne pepper
1 inchginger
4Garlic cloves (optional)
Others:
2 tablespoonssesame seed oil
1 tspMustard seeds
1/4 tspasafetida
1 tspCumin seeds
1/2 cupcurry leaves
1/2 tspturmeric powder
3Green chillies, finely chopped
1 cupOnion, finely chopped
2 cupsPumpkin, finely chopped
1/2 cupCoconut pieces
1 cupcooked split mung
1 cupcoconut milk
required Salt
1/4 cupCoriander leaves, finely chopped
1/4 cupCoriander leaves, finely chopped

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Steps

30 mins

1

Prepare a checklist. Keep supplies close at hand.
2

Prepare a checklist. Keep supplies close at hand.
3

Cook rice and mung in a pressure cooker, Follow manufacturer’s instructions for operating the cooker, Take enough water in the cooker for steam generation. Place the bowl with rice and 2c of water in the cooker; keep a plate on the top, keep the bowl with mung on it. Add ¼ cup dal with 3 cups of water and cook it. Close the cooker with lid. Place the weight. Turn on the stove. After coking is done remove the cooked items. While these are cooking, take care of the rest of the work
4

To make the paste: In a heavy pan over medium heat, fry the paste ingredients. No need to fry coconut. Turn off the stove when aromatic. Soak the fried items in 1 cup of water for 15 minutes. Grind in a blender with ginger and coconut to make a smooth paste.
5

Heat oil in a heavy pan over medium heat and add mustard seeds, a bout a minute. After the mustard seeds burst open add cumin seeds and methi seeds. Add green chilies, curry leaves and turmeric powder. Add onions and saute. Add pumpkin pieces and coconut pieces and stir. Add 3 cups of water and bring to a boil. Add cooked dal and stir.
6

Reduce the flame after boiling. Stir in the paste and let it boil. Then simmer, add coconut milk. 2 minutes over the stove. Add salt and turn off the stove. Garnish with chopped cilantro.
7

Taste to make sure that koottu meets with your expectation.
Transfer koottu to a serving bowl. You may mix 1 c of cooked rice with 2 c of koottu for serving Serve with rice, chapati, or even dosa.

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Lakshmi Sridharan Ph D @cook_19872338

on February 13, 2024 18:50

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