Ash Gourd & Moong Dal Kootu Recipe – Authentic South Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Ash Gourd & Moong Dal Kootu Recipe – Authentic South Indian Comfort Food

Introduction

There’s just something so incredibly comforting about a warm bowl of kootu with steaming rice, isn’t there? This Ash Gourd & Moong Dal Kootu is a staple in many South Indian homes, and it’s one of those dishes that always feels like a hug on a plate. I remember my grandmother making this for me whenever I wasn’t feeling well, and honestly, even now, it’s my go-to comfort food. It’s healthy, flavorful, and surprisingly easy to make! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This kootu is more than just a dish; it’s an experience. It’s packed with nutrients from the ash gourd and moong dal, and the subtle spice blend is just perfect. You’ll love how quickly it comes together, making it ideal for a weeknight meal. Plus, it’s a fantastic way to introduce yourself to the wonderful world of South Indian cuisine!

Ingredients

Here’s what you’ll need to create this delicious kootu:

• 2 teaspoons urad dal
• 1-2 byadagi chilies (adjust to your spice preference)
• 0.5 teaspoon black pepper
• 1 teaspoon cumin seeds
• 0.25 cup fresh grated coconut
• 0.33 cup moong dal
• 0.25 teaspoon turmeric powder
• 1.5 cups chopped ash gourd
• 2 tablespoons coconut oil
• 0.5 teaspoon mustard seeds
• 0.5 teaspoon urad dal (for tempering)
• 10-12 curry leaves
• 1 pinch asafoetida (hing)
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Urad Dal Varieties & Roasting Tips: I prefer using split urad dal (skinless) for this recipe, as it blends beautifully into the kootu. Roasting it is key – it brings out a lovely nutty flavor. Don’t walk away, though! It can burn quickly.
• Byadagi Chilies: Heat & Color: Byadagi chilies are known for their vibrant red color and mild heat. If you want a spicier kick, feel free to add a few more, or substitute with a hotter chili variety.
• The Importance of Fresh Coconut: Freshly grated coconut truly elevates the flavor. If you can’t find fresh, unsweetened desiccated coconut is a good substitute.
• Ash Gourd Selection & Preparation: Look for an ash gourd that feels heavy for its size. The skin should be smooth and firm. Peel and remove the seeds before chopping.

Regional Variations in Kootu

Kootu is a versatile dish, and you’ll find variations across South India. Some regions add vegetables like spinach or beans. Others might use different types of lentils. This recipe is a classic take, but feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the urad dal. Heat a pan over medium heat and add the 2 teaspoons of urad dal. Roast until golden brown, then add the byadagi chilies and roast for another minute until fragrant. Remove from heat and let it cool completely.
2. Once cooled, grind the roasted urad dal, chilies, black pepper, cumin seeds, and coconut into a smooth paste using a little water. Set aside.
3. Now, let’s cook the dal. In a pressure cooker, combine the moong dal, turmeric powder, and about 1 cup of water. Pressure cook for 6-7 whistles, or until the dal is soft and mushy. Mash it well and set aside.
4. In a separate pan, cook the chopped ash gourd with about 1 cup of water until it’s tender – this should take around 14-15 minutes.
5. Time to bring it all together! Add the cooked dal, ground paste, salt, and about 1/2 cup of water to the pan with the ash gourd. Simmer for about 5-7 minutes, or until the kootu thickens to your desired consistency.
6. Finally, let’s do the tempering. Heat the coconut oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the 0.5 teaspoon of urad dal, curry leaves, and hing. Sauté for a few seconds, and pour this tempering over the kootu.
7. Let the flavors infuse for about 5 minutes. Garnish with fresh coriander leaves and serve hot with steamed rice.

Expert Tips

A few little secrets to make your kootu extra special:

• Achieving the Right Consistency: The kootu should be thick enough to coat the back of a spoon, but not too dry. Add more water if needed while simmering.
• Balancing Spice Levels: Taste as you go! Adjust the number of chilies to suit your preference.
• Tempering Techniques for Maximum Flavor: Don’t rush the tempering. Let the mustard seeds splutter properly, and be careful not to burn the hing.

Variations

• Vegan Kootu Adaptation: This recipe is naturally vegetarian! To make it vegan, ensure your asafoetida (hing) doesn’t contain wheat flour (some brands do).
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Adjusting Spice Level (Mild to Spicy): My friend, Priya, loves a really spicy kootu, so she adds a finely chopped green chili to the tempering.
• Kootu for Festival Days (Pongal, Onam): Kootu is often part of the elaborate spread during festivals like Pongal and Onam.

Serving Suggestions

Kootu is best enjoyed with a simple meal of steamed rice and a side of papadums. A dollop of ghee on the rice takes it to another level! It also pairs well with rasam or sambar.

Storage Instructions

Leftover kootu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is Kootu and how is it different from other South Indian lentil dishes? Kootu is a lentil-based dish with vegetables, characterized by its slightly thick consistency and tempering. It’s different from sambar (which is more liquid and tangy) and rasam (which is a thin, soupy dish).
• Can I use a different type of gourd instead of ash gourd? Yes, you can! Bottle gourd (lauki) or pumpkin are good substitutes.
• How can I adjust the thickness of the Kootu? Add more water for a thinner consistency, or simmer for longer to thicken it.
• Can this Kootu be made ahead of time? Yes, you can make the kootu a day in advance. The flavors actually develop even more overnight!
• What is the best way to store leftover Kootu? Store in an airtight container in the refrigerator.
• Is hing (asafoetida) essential for this recipe? While not essential, hing adds a unique flavor that’s characteristic of South Indian cuisine. If you don’t have it, you can omit it, but it’s worth adding if you can!