Such weather also calls for hearty, warming, comforting foods. This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious. 🙂 1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool. 2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery. 3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts. 5 Serve with hot rice or rotis. Prep & Cooking: 30 mts Serves 4-5 persons Cuisine: Andhra . 2 cups ridge gourd, peeled and cut into small pieces 1/4 tsp turmeric pwd salt to taste Make a paste: 2 tbsps grated coconut 2 green chillis 1 tsp cumin seeds For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) big pinch asafoetida/inguva/hing few fresh curry leaves 2 tsps oil or ghee
