Koot, A South Indian Curry With Pulses

Ingredients

Moog-whole green gram,
Hara chana-whole green chick peas,
Rajma-kidney beans
Matki-turkish gram,
Vaal-field beans
Chawli-black eyed beans
Green peas

Take quarter cup of each soaked and sprouted or right now in winter a of these are freshly available in the markets.

For making into a paste we need

6 dry red chillies
1 tspn mustard seeds
1/4 tspn asafoetida
1 tspn black gram split- udad dal
1 tspn rice
2 tspns of coriander seeds
1 cup dry grated coconut
1 tspn turmeric powder

Method

Pressure cook all the pulses to 2 whistles if they are fresh or three whistles if they are the dry soaked ones, see to it that they do not become mushy.

In a pan roast all the above ingredients in ghee- clarified butter. Make a fine paste.

Now in a kadhai, take ghee and put the spice paste, let it cook for a bit and then add salt the pressure cooked pulses. bring it to a boil, decorate with fresh chopped coriander leaves, serve with chapati, white rice or even with bread.