Mysorean Vegetable Kootu

"Mysorean Vegetable Kootu" is a lentil based vegetable stew in Mysoorean Cuisine. Its a side dish served with rice/ chapthi/ puri. I made this delightful side dish with idly and I was overwhelmed with this great combination. 
This recipe is made with "no onion and no garlic"  and it is mainly served during festivals or any auspicious occasion.

Ingredients

1 1/2 cup Channa dal  or Bengal Gram, Soaked for atleast 3 to 5 hours

1 small  Bottle Gourd, diced

1 Carrot, diced

1 Potato, diced

For masala powder (spice mix)

1 tsp Mustard seeds

1 tsp Cumin Seeds

1 1/2 tsp Coriander seeds

2 tsp Rice (uncooked)

1/2 cup, Grated Coconut or desiccated coconut

 4 Red Chilies

1/4 tsp Asafoetida

1/4 tsp Turmeric powder

small piece ginger (optional)

For tempering

1 tsp Oil

1 tsp Mustard seeds

1 tsp Cumin seeds

2-3 Red Chilies

6 Curry leaves

Salt

Method

• For masala powder - using a blender, grind all ingredients listed for masala powder.     Make a fine powder. 

                                      

                           

• Using a pressure cooker, cook Bengal gram, vegetables and add little salt. Pressure cook for up to 2 whistles

                   

• After pressure cooker has cooled, add spice powder and adjust salt as per taste. Simmer for 5 to 10 minutes

• For tempering -  in a pan, heat oil, add mustard seeds, when it starts to crackle, add cumin seeds, red chilies, and curry leaves. Saute for less then a minute and pour the contents on top of Kootu 

• Serve hot with idly, rice, chapthi or puri

Tip :

• I have used odd number of vegetables like Aviyal. For this recipe any vegetable can be used like beans, cauliflower, cabbage, etc.