Tomato

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles or until soft. Mash lightly and set aside.
2. Heat 4 tbsp of oil in a large pot over medium heat. Add 2 tsp of mustard seeds and let them splutter.
3. Add 2 tsp of urad dal and 4 dried red chilies. Sauté until the dal turns golden brown.
4. Add a pinch of asafoetida and 40 curry leaves. Sauté for a few seconds.
5. Add 10 chopped tomatoes and cook until they turn mushy, about 5-7 minutes.
6. Add the cooked toor dal
7. 4 cups of water, and salt to taste. Mix well.
8. Add the ground coconut-spice paste (prepared during pre-processing) and stir to combine.
9. Simmer the kootu for 10-15 minutes until the flavors meld together. Adjust consistency with water if needed.
10. Garnish with chopped coriander leaves and serve hot with rice or roti.