Sweet Pumpkin

How to Prepare

1. Peel and chop the sweet pumpkin into medium-sized cubes.
2. Pressure cook the toor dal with turmeric powder until soft (about 2 whistles).
3. In a large pot, cook the chopped pumpkin with a little water and salt until tender.
4. Add the cooked dal to the pumpkin and mix well.
5. Grind the coconut, cumin seeds, and red chilies into a fine paste with a little water.
6. Add the ground paste to the pumpkin-dal mixture and stir. Let it simmer for 5 minutes.
7. In a small pan, heat coconut oil, add mustard seeds, urad dal, curry leaves, and asafoetida. Once the mustard seeds splutter, pour this tempering over the kootu.
8. Mix well and cook for another 2 minutes. Adjust salt and consistency by adding water if needed.
9. Serve hot with rice or roti.