Carrot,Cucumber

How to Prepare

1. Wash and peel carrots and cucumbers. Dice them into small cubes.
2. Pressure cook the diced carrots, cucumbers, and soaked moong dal with 4 cups of water for 2 whistles.
3. In a blender, grind the grated coconut, cumin seeds, green chilies, and a little water to make a smooth paste.
4. In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
5. Add curry leaves and asafoetida to the pot and sauté for a few seconds.
6. Add the cooked vegetables and dal to the pot. Mix well.
7. Stir in the ground coconut paste and salt. Add 2 cups of water to adjust consistency.
8. Simmer the kootu for 5-7 minutes until the flavors blend well.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.