Ingredients
- 125 g spinach
- 1/2 cup moong dal
- 2 tbsp channa dal
- 1 tbsp coconut oil
- Asofeotida generous
To grind
- 1/2 cup coconut
- 2 Greed chilli
- 1/4 tsp pepper
- 1/2 tsp cumin seeds
To temper
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2 Red chilli
- 1/2 tbsp urad dal
- Asafoetida
Instructions
- In a cooker, add both dals and wash well
- Add water and turmeric powder, pressure cook for 3-4 whistles
- In a mixie jar, add green chilli, coconut, pepper, and cumin seeds and a little water, grind
- After the cooker pressure releases naturally, prepare kootu
- In a wide pan, add spinach, water, turmeric powder, salt, and sugar; cook for 2 minutes
- Furthermore, add the ground mixture, little mixie water, and cook for 3 minutes
- Add cooked dal and give a good mix
- Furthermore, add asafoetida and turmeric powder and cook for 5 minutes
- In a small tadka pan, add coconut oil and heat the oil
- When the oil is hot, add mustard seeds, urad dal, red chilli, and let them splutter
- Finally, add asafoetida and turn off the stove
- Transfer the tadka to the kootu, mix well, and serve
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
- You can use any variety of green and prepare kootu
- Adjust the green chilli according to your taste
- Coconut oil enhances the kootu flavor but you can use any oil of your choice
- Asafoetida enhances the taste and helps for digestion don't skip it
- You can add cumin seeds while tempering
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!