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Chana dal and moong dal have different cooking times, so soak chana dal 15 minutes before use.
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A famous healthy dish in the South, this dish is packed with proteins, vitamins and also minerals. Few other common names for this dish are kadamba kootu or Pongal kootu as this dish is also prepared during the Pongal festival. During the festive time, it is generally prepared without onion and tomatoes.
- Snake gourd (a foot long)
- Split Bengal gram (chana dal) (1/4 cup)
- Yellow lentil (moong dal) ( ½ cup)
- Split black gram (urad dal) (1/4 tsp)
- Cumin seeds (sarson) (1/4tsp)
- Fresh coconut shreds (1/2 cup) or desiccated coconut powder (1 cup) soaked in (1/2 cup water)
- Red chillies (lal mirch) (2-3 pcs)
- Mustard seeds (sarson) (1/4 tsp)
- MTR Haldi Turmeric Powder (1 pinch)
- Curry leaves (kadipatta) (4-5)
- Asafoetida (hing) (1 pinch)
- Oil (3 tsp)
- Salt (1 pinch)
- Cut the snake gourd into half and remove the inner fibre and seeds.
- Carefully cut it into pieces that are ½ inch in thickness and keep aside, soaked in water.
- Now cook the dals and vegetable in a pressure cooker for 2-3 whistles.
- Next, coarsely grind cumin seeds, red chillies and coconut shreds.
- Simultaneously, heat oil in a kadhai, add mustard seeds, let them splutter, then add urad dal, asafoetida, red chillies, curry leaves and MTR Haldi Turmeric Powder.
- Mix the tadka with a small amount of dal, blend well then mix it with the rest of the dal–vegetable mixture. At this stage, add salt as per taste.
- Boil for min 3-5 minutes on medium heat and then set it aside for 10 minutes. Garnish it with finely cut coriander leaves.
- Serve with hot rice and ghee.