Yesterday, I posted a kootu recipe with spinach and lentils and coconut in it. Today’s recipe is also a kootu, but with pumpkin, moong dal and no coconut. This is a very simple dish to make and tastes excellent. My son likes this dsh since its not very spicy and has a very mild sweetness from the pumpkins. Sometimes the pumpkin gets replaced by a combination of chayote/chow chow and carrots.
This is my friend’s recipe and one I had tried many times now. I have been using powdered hing for a long time now, but I am slowing making the switch to whole asafoetida. Hing aids in digestion and is used in almost all the places where you use lentils and beans. There is a nice and noticeable difference in aroma and flavor when using the whole hing.
The problem with whole hing is that it comes as a block and becomes rock hard in a day or two after you open the packet. My MIL told me that it is soft when its right out of the box. So that’s the time to cut it into very small pieces or make small balls using your hands. You have to store the pieces in air tight jars with a tablespoon or two of whole wheat sprinkled in. The wheat prevents the pieces from sticking together and becoming a solid mass again. At the time of cooking, you take a small piece and use it as usual. If a couple of pieces stick together, you can soak it in water overnight and by next morning, it would have melted. The flavor of whole hing is so much better than the powdered version.
Read on for the pictorial and the recipe.
Serves : 3
Recipe Source: My friend Mangalambigai
- 1/2 cup moong dal
- 1 teaspoon jeera seeds
- 1/2 teaspoon turmeric powder
- a good pinch of hing
- salt to taste
- 1 medium tomato
- about 1 cup of chopped pumpkin
For the tadka
- 1 teaspoon ghee or oil
- 1 teaspoon mustard seeds
- 2 red chillies, optional
- 5-6 curry leaves
In a steel bowl, add the washed dal, chopped tomato and pumpkin pieces, jeera seeds, a good pinch of hing and salt as needed.
Add 1/2 teaspoon turmeric powder and enough water so that it covers the dal completely by about an inch on top. Pressure cook for about 3 whistles.
Once the pressure releases naturally, open the cooker and mash it a little using a ladle. Heat oil or ghee in a separate pan, add mustard seeds. Once it splutters, add the red chillies and curry leaves. Add this tadka to the kootu and serve hot with rice, papad and pickle. If the kootu is dry, you can add more water and bring it to a boil.