Koottu

Method

Soak moong dal for 20 minutes and drain. Peel and dice the bottle gourd and carrot into small pieces. Heat coconut oil in a heavy-bottomed pot and add mustard seeds, allowing them to crackle. Add curry leaves, finely chopped onion, green chillies and ginger, then sauté until the onion turns golden. Add the drained moong dal and cook for 2 minutes, stirring continuously. Add the diced vegetables, turmeric powder, asafoetida and salt, then pour in water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally, until the dal is soft and vegetables are tender and the mixture has a porridge-like consistency. The koottu should not be watery but creamy with the dal partly broken down.