Here is another Poritha Kootu – Mung Dal with vegetables – for a quick and delicious meal. This version is not spicy, very little spice is added, just chillies and cumin with coconut. It celebrates the taste and textures of the dal and the vegetables.
Sometimes Poritha Kootu is called a Lentil Vegetable Stew. It is a reasonable description, as it is thicker than Poritha Kuzhambu, and contains multiple vegetables rather than just one.
Are you after other Kootu recipes? Try Poritha Kootu with Snake Gourd, Spinach with a Peppery Coconut Gravy (Keerai Molag00tal), Poritha Kuzhambu with Tamarind, Poritha Kootu without Tamarind, and Poritha Kootu with Sambar Spices.
I have used drumsticks, zucchini and carrot in this kootu. See below for the variety of vegetables that can be used.
Poritha Kootu with Simple Spices
source: Cook and See 1 by S. Meenakshi Ammal
Cuisine: South Indian
Prep Time: 3o mins or more to cook dal
Cook Time: around 20 mins
Possible vegetables include Ashgourd, Indian Cucumber, Potatoes, Eggplant, Snake Gourd, Chow Chow, Drumstick, Country Runner Beans. Carrot, Pumpkin, Peas, Zucchini.
You can also use Ridge Gourd, Cluster Beans, Drumstick Leaves and Amaranth leaves and Stems.
1.25 cups green gram dal (mung dal)
0.75 tspn salt
0.5 tspn cumin seed (not toasted)
3 dried red chillies
1 Tblspn grated coconut (frozen grated coconut is Ok)
2 tspn ghee
0.5 tspn mustard seeds
0.5 tspn black gram dal (urad dal)
Cook the dal until quite mushy/pastey. This will take around 30 mins unless the dal is old and drier – then it will take longer.
Prepare the vegetables and cut into suitable sized pieces. Cook in 0.5 cup of water, adding more if necessary, with the salt. Cook the vegetables well.
Meanwhile, grind the cumin seeds, chillies and coconut to a fine powder. You can add a little water to make a paste if desired.
Add the cooked dal to the vegetables, adding some water if the mixture needs to be thinned, and let the mixture boil well. Add the ground coconut paste and mix well.
Add the asafoetida and stir, then turn off the heat. Garnish with the curry leaves.
Make the tadka by heating the ghee in a small pan, adding the mustard seeds and allow to pop without burning them. Add the urad dal and fry for a moment or two, then pour the ghee and all over the curry leaves and dal.
Cover with a lid and leave for 2 mins to allow the flavours to infuse. Serve and enjoy.