Kootu is a South Indian dish made of vegetables and lentils along with spices. You can serve kootu with rice and papad or stir fried vegetables. Today I am sharing the recipe for tomato cauliflower kootu with split pegion peas.
Preparation time: 40 minutes
No. of servings: 4
Spice level: 3.5 out of 5
- Cauliflower florets – 1 cup
- Tomatoes – 4
- Split pigeon peas or toor dal – 3/4 cup
- Turmeric powder – 1/4 tsp
- Coriander seeds – 1 tbsp
- Channa dal or Split Bengal gram – 1 tbsp
- Urad dal or split white lentil – 1 tsp
- Dry red chili – 4
- Black pepper – 1/2 tsp
- Shredded coconut – 1/4 cup
- Oil – 1 tsp
- Salt to taste
- Whole tamarind – 1 tbsp
- Cilantro for garnishing
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- urad dal – 1 tsp
- Curry leaves – few
- Pinch of asafoetida
Method of Preparation:
- Wash toor dal and cook along with turmeric powder in a pressure cooker or boil until cooked.
- In a frying pan, add a tsp of oil and heat it.
- Add coriander seeds, channa dal, urad dal, dry red chilies, black pepper and fry till the dal is golden brown. Finally add coconut and toss for a few seconds and remove from heat and transfer it to a plate.
- Let it cool and grind them to a coarse paste.
- In a cup of warm water, add the whole tamarind and make juice. Filter it to get clear tamarind juice.
- Heat tamarind juice in a sauce pan along with half a cup of water.
- Cut tomatoes into big pieces and clean the cauliflower florets by adding it to hot water for 2 minutes.
- Add the tomatoes and drained cauliflower to the boiling tamarind water and let it boil for 5 minutes.
- Mix the ground paste and cooked dal together and add it to the saucepan and mix well.
- Bring it to a boil and remove from heat. Kootu is ready.
- Heat a tsp of oil in a seasoning pan and add mustard seeds.
- Once they splutter, add urad dal, curry leaves, asafoetida and transfer it to the kootu when lentils become golden brown.
- Garnish with chopped cilantro.