Pumpkin and Moong Dal Kootu with Coconut and Curry Leaf

What you need

• 100 g (1/2 cup) split moong dal, rinsed until the water runs clear
• 1/2 tsp ground turmeric
• 600 ml (2 1/2 cups) water, divided
• 400 g (14 oz) pumpkin, peeled and cut into 2 cm cubes
• 1 tsp salt
• 40 g (1/2 cup) grated coconut, fresh or unsweetened dried
• 1 tsp cumin seeds
• 1/2 tsp black peppercorns
• 2 dried red chilies, for the paste
• 1/4 tsp asafoetida, divided between the paste and the tempering
• 2 tbsp coconut oil, divided
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 dried red chili, for the tempering
• 10 leaves curry leaves

Method

Restated from the original video

1. 1

   Simmer the dal with the turmeric and 450 ml of the water in a covered pot for 20 min, until soft enough to mash. Stir it to a rough, creamy texture.

2. 2

   Add the pumpkin, salt and the remaining water. Cover and cook for 10 min, until the pumpkin is tender but still holds its shape.

3. 3

   Heat 1 tbsp of the oil in a small pan. Add the cumin, peppercorns, 2 chilies and half the asafoetida.

4. 4

   Fry for 30-40 seconds, until the seeds start to crackle, then stir in the coconut.

5. 5

   Cool the mixture slightly, then grind it with 2-3 tbsp water into a fine paste.

6. 6

   Stir the paste into the pot and simmer for 3-4 min, until the top looks frothy. Add a splash of water if the kootu is too thick.

7. 7

   Heat the remaining oil in the small pan. Add the mustard seeds, urad dal, the dried red chili and the rest of the asafoetida.

8. 8

   When the mustard seeds pop and the dal turns golden, 30-40 seconds, add the curry leaves and fry for 5 seconds.

9. 9

   Pour the tempering over the kootu and stir. Serve hot with rice.

Imported from cookshideout.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.