Mixed Vegetables

How to Prepare

1. Wash and chop all vegetables (carrots, beans, potatoes, peas, and cabbage) into small, even pieces.
2. Pressure cook the chopped vegetables and soaked toor dal with 4 cups of water and a pinch of turmeric for 2 whistles.
3. In a blender, grind the grated coconut, cumin seeds, and green chilies into a fine paste with a little water.
4. In a large pot, heat 2 tablespoons of coconut oil, 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, and bring to a boil.
7. Stir in the ground coconut paste and salt to taste, and simmer for 5-7 minutes on low heat.
8. Adjust the consistency by adding water if needed, and cook until the kootu thickens slightly.
9. Garnish with chopped coriander leaves and serve hot with rice or roti.