Pongal Kootu

Preparation :35 mins
Cook :4 mins
Total Time :39 mins
Servings :Makes 15 servings

Ingredients :

For The Paste
1/2 tsp oil
1/2 tbsp chana dal (split bengal gram)
1 tbsp coriander (dhania) seeds
4 dry red chillies (pandi) , broken into pieces
1 tsp urad dal (split black lentils)
1/4 cup grated coconut

Other Ingredients
1/2 cup toovar (arhar) dal
1/4 tsp turmeric powder (haldi)
3/4 cup red pumpkin (bhopla / kaddu) cubes
1/2 cup raw banana cubes
1/2 cup yam (suran) cubes
1/4 cup tamarind (imli) pulp
salt to taste
1 tbsp coconut oil
1/2 tsp mustard seeds ( rai / sarson)
8 curry leaves (kadi patta)

Method :

For the paste
For the pasteCombine all the ingredients, except the coconut in small non-stick pan and sauté on a medium flame for 2 minutes.
Cool completely, add the coconut and 5 tbsp of water in a mixer and blend till smooth. Keep aside.

How to proceed
How to proceedCombine the toovar dal, turmeric powder and 1¼ cups of water in a pressure cooker, mix well and pressure cook for 4 whistles.Allow the steam to escape before opening the lid.
Transfer the dal into the deep non-stick pan, add the red pumpkin, raw banana, suran, tamarind pulp, salt and 1½ cups of water, mix well and cover with a lid and cook on a medium flame for 15 minutes ,while stirring occasionally.
Add the prepared paste and 2 tbsp of water, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.
Heat the coconut oil in a small non-stick pan, add the mustard seeds and curry leaves and sauté on a medium flame for 30 seconds.
Add this to the kootu and mix well.
Serve hot.