Masoor Dal Kootu | Yellow Pumpkin Dal recipe | Poosnikai Kootu

Kootu is my favorite side, I love to have it all 7 days in a week. This simple kootu is so flavorful, authentically made thick and served as a side for rice and any tangy spicy curry like Pavakkai Puli Kuzhambhu. Masoor Dal is similar to moong dal but varies in its taste, does not require soaking and can be cooked in a flash. Hope your friday is good, mine went busy... Happy Weekend All!!!

YELLOW PUMPKIN DAL RECIPE

Ingredients

Yellow Pumpkin - 1 cup chopped into squares

Mysore/ Masoor Dal - 1 cup, pressure cooked

Shallots - 5 sliced thinly

Tomato -  1 chopped

Turmeric powder - 1/2 tsp

Salt to taste

For Seasoning

Coconut Oil - 2 tsp

Mustard seeds - 1/2 tsp

Urad dal - 1/2 tsp

Curry leaves - 1 spring

Jeera - 1/2 tsp

Dry red chili - 1 

To Grind

Shallots - 5

Shredded coconut - 3 tbsp

Green chili - 3

Red chili - 3 (adjust as per spice tolerance)

Jeera -1/2 tsp

Garlic - 3 pods

Curry leaf - few

Method

Pressure cook the dal with turmeric powder in 1 cup of water for 3 whistles. Add the pumpkin, shallots and tomato and cook till the pumpkin is cooked 

well. Add the ground paste and mix well, now add salt and cook till the raw smell goes. Check for salt and spice. Do the seasoning in a small

pan and add to the kootu and stir well. Remove from fire. This kootu must be thick.

Cooks Wisdom

- Adding ghee will enhance flavor but its totally optional, the coconut oil in the recipe gives great flavor

- I love to have this dal thick, this kootu is more of a side dish for rice and any tangy curry