PASI PARUPPU KOOTU/MOONG DHAL KOOTU

    
     Kootu is a kind of South Indian side dish prepared with a combination of Lentils/Pulses and a Vegetable.   This Pasi Paruppu Kootu/Moong Dhal Kootu Recipe is prepared with a combination of Moong Dhal and Bottle Gourd. A wholesome comfort food loaded with Proteins Minerals & Vitamins.  You can get easy with the type of vegetable and dhal while preparing a Kootu Recipe. 
     This Pasi Paruppu Kootu/Moong Dhal Kootu is easy to cook and all the more it is deliciously comforting.  This is a slight wet version of Kootu, so I have added coarsely ground Coconut along with the Spices in this Pasi Paruppu Kootu.  Serve it as a side dish along with Rice for a simple lunch menu or as one of the dishes in a Vazhayilai Virundhu/Sadhya.
      I have used Moong Dhal & Bottle Gourd in this recipe.  Both ingredients are loaded with health benefits and has a cooling effect on the body.  So this type of Kootu serves best to be cooked and served during Summer. Bottle Gourd is rich in fibre & water and also acts as a key for weight loss.


To read more about the HEALTH BENEFITS OF MOONG DHAL, Click here...


Cuisine - South India
Course - Side Dish
Spice Level - Medium-High
Difficulty - Easy
Serves - 2- 3
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 15 - 20 Minutes


For more recipes on SADHYA, click here...

 

INGREDIENTS:

To Cook Dhal:

Yellow Moong Dhal  - 1/2 Cup
Water - 11/2 Cups
Turmeric Powder - 1/4 Teaspoon
Asafoetida - a Pinch
Ghee - 1/2 Teaspoon

 For detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...

 

For Pasi Paruppu Kootu/Moong Dhal Kootu:

Bottle Gourd/Sorakkai - 1 Cup
Ginger - A Small Piece
Salt - To Taste
Sugar - a Pinch (Optional)

To Grind Coarsely:

Coconut - 1/2 Cup
Garlic - 1 Clove (Optional)
Green Chillies - 2-3 Nos.
Cumin Seeds - A Pinch

To Temper and Saute:

Oil  - 1 Tablespoon
Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 2 Nos.
Curry Leaves - 1 Sprig
Onion - 1/2 No. (Optional)

METHOD :

• Clean and wash Yellow Moong Dhal until water runs clear.  Drain it and pour about 11/2 Cups of water to it.
• Pressure-cook Yellow Moong Dhal(Pasi Paruppu) along with a drizzle of Ghee/Oil, Turmeric Powder and a pinch of Asafoetida for 2 Whistles on a high flame for another 1-2 Whistle on a low flame. 
• The Dhal should be slightly overcooked
• Clean and chop the Bottle Gourd(Sorakkai) into small cubes(Do not remove the skin).
• Add chopped Bottle Gourd to the cooked Yellow Moong Dhal, along with finely chopped Ginger, a pinch of Sugar and Salt.
• Cover and cook for a few minutes until the vegetable is cooked.
• Meanwhile, grind the ingredients mentioned under 'Grind Coarsely' and keep it aside.
• Add the coarsely ground Coconut mixture to the cooked Dhal and Gourd.
• Mix and cook it on a low flame until the raw flavour goes.
• Heat oil in a pan, splutter Mustard Seeds, Dry Red Chillies and Curry Leaves.
• Immediately add finely chopped Onions and sauté until onions turn translucent.
• Add cooked Moong Dhal and Bottle Gourd to the tempering and mix well.
• Adjust the consistency of the Pasi Paruppu Kootu to suit your preference.

NOTES :

• This is a slight wet version of Kootu, so slightly overcook the Dhal.
• Grind the Coconut and spices into a coarse mix.
• Can add any vegetable like Snake Gourd, English Gourd, Ridge Gourd, Cabbage, English Gourd, Ash Gourd, Pumpkin, Spinach, Eggplant, Carrot etc., for this Kootu.
• Can substitute Moong Dhal with Bengal Gram Dhal too.
• While preparing for a Virundhu/Sadhya, can avoid adding Onions & Garlic.