Last Updated on 2 months by Neha Deshmukh

Spring Onion Moong Dal Kootu Recipe – Authentic South Indian Comfort Food

Introduction

Oh, Kootu! Just the name brings back memories of my grandmother’s kitchen, filled with the aroma of spices and simmering lentils. This Spring Onion Moong Dal Kootu is pure comfort food – a simple, yet incredibly flavorful dish that’s a staple in South Indian homes. It’s the kind of dish that feels like a warm hug, and I’m so excited to share my version with you. It’s surprisingly easy to make, even if you’re new to South Indian cooking, and it’s perfect for a weeknight dinner or a festive occasion.

Why You’ll Love This Recipe

This Kootu is more than just a dish; it’s an experience. It’s healthy, packed with protein from the moong dal, and bursting with the fresh, mild onion flavor of spring onions. Plus, the tempering adds a delightful crunch and aroma that takes it to the next level. You’ll love how quickly it comes together, and how satisfying it is to eat!

Ingredients

Here’s what you’ll need to make this delicious Spring Onion Moong Dal Kootu:

• 4 cups Spring onion, chopped
• ½ cup Moong dal
• 1 teaspoon Sambar powder
• ½ teaspoon Sugar
• ½ teaspoon Turmeric powder
• ½ cup Coconut, grated
• 1 teaspoon Cumin seeds
• Salt to taste
• 1 teaspoon Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in the final flavor.

Moong Dal: Types and Soaking (if applicable)

I prefer using split moong dal (yellow moong dal) for this recipe as it cooks quickly and blends beautifully. You don’t need to soak it, but a quick 15-minute soak can help it cook even faster. About 100g of moong dal is roughly ½ cup.

Spring Onions: Selecting and Preparing

Look for spring onions that are firm and bright green. Give them a good wash, removing any dirt from the roots, and chop them finely – both the white and green parts add fantastic flavor!

Sambar Powder: Regional Variations & Homemade Options

Sambar powder is the heart of this dish. There are so many regional variations! Feel free to use your favorite brand. If you’re feeling ambitious, you can even make your own – it’s surprisingly rewarding.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is always best, if you can get it. It adds a lovely sweetness and aroma. But, unsweetened desiccated coconut works well too! Just rehydrate it with a little warm water before grinding. About 100g of fresh coconut is roughly ½ cup grated.

Unique Spice Blend: The Role of Turmeric & Cumin

Turmeric adds a beautiful color and earthy flavor, while cumin seeds bring a warm, aromatic note. Don’t skip them – they really make the dish sing!

Oil: Traditional South Indian Cooking Oils

Traditionally, we use gingelly oil (sesame oil) for tempering in South India. It has a distinct nutty flavor. But coconut oil or vegetable oil work just fine if you don’t have gingelly oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pressure cook the moong dal with 1 cup (240ml) of water for 4 whistles in a pressure cooker. Once the pressure releases, set it aside.
2. While the dal is cooking, prep your spring onions. Clean them well, removing the roots, and finely chop both the white and green parts.
3. In a pot, combine the chopped spring onions with ½ cup (120ml) of water, salt to taste, sambar powder, sugar, and turmeric powder. Cook for 3-4 minutes, or until the spring onions are tender.
4. Now, let’s make the coconut paste. Grind the grated coconut and cumin seeds into a smooth paste using a blender with a little water.
5. Add the cooked dal and the coconut paste to the spring onion mixture. Bring it to a boil, stirring continuously to prevent sticking.
6. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds, urad dal, and curry leaves. Let the mustard seeds splutter, then pour this fragrant mixture over the kootu. Mix well.
7. Serve hot with rice or roti!

Expert Tips

Here are a few things I’ve learned over the years to make this Kootu perfect every time:

Achieving the Right Consistency

You want the Kootu to be slightly thick, but still pourable. If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes.

Preventing Dal from Sticking

Stirring frequently while the dal and coconut paste are simmering is key to preventing sticking. A non-stick pot also helps!

Tempering Techniques for Maximum Flavor

Don’t rush the tempering! Let the mustard seeds splutter properly – that’s where the flavor comes from. Keep the heat on medium to prevent burning.

Using Fresh Curry Leaves

Fresh curry leaves are a must! They add a wonderful aroma and flavor. If you can’t find fresh ones, dried curry leaves will do in a pinch, but the flavor won’t be quite the same.

Adjusting Spice Levels

Feel free to adjust the amount of sambar powder to your liking. Start with 1 teaspoon and add more if you prefer a spicier Kootu.

Variations

This recipe is a great base for experimentation!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use ¾ teaspoon sambar powder.
• Medium: Use 1 teaspoon sambar powder (as in the recipe).
• Spicy: Use 1 ¼ teaspoon sambar powder, or add a pinch of red chili powder.

Festival Adaptations (Onam, Pongal)

During Onam and Pongal, I sometimes add a small piece of jaggery for a touch of sweetness. It adds a lovely festive flavor!

Using Different Lentils (Toor Dal, Masoor Dal)

While moong dal is traditional, you can experiment with toor dal (split pigeon peas) or masoor dal (red lentils). Just adjust the cooking time accordingly.

Serving Suggestions

This Kootu is incredibly versatile!

Traditional Accompaniments (Rice, Roti, Idli, Dosa)

It’s traditionally served with hot steamed rice and a dollop of ghee. It also pairs beautifully with roti, idli, or dosa.

Pairing with Side Dishes (Pickles, Pappadums)

A tangy pickle or crispy pappadum adds a lovely contrast to the creamy Kootu.

Serving for Special Occasions

I often make this for family gatherings and festivals. It’s always a hit!

Storage Instructions

Got leftovers? No problem!

Refrigerating Leftovers

Store leftover Kootu in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage

You can freeze Kootu for up to 2 months. Thaw it overnight in the refrigerator before reheating.

Reheating Instructions

Reheat gently on the stovetop or in the microwave until warmed through. You may need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions!

What is Kootu and where does it originate from?

Kootu is a popular South Indian dish made with lentils and vegetables. It originated in Tamil Nadu and is now enjoyed throughout South India. It’s known for its comforting flavors and nutritional value.

Can I make this Kootu ahead of time?

Yes, you can! In fact, the flavors develop even more overnight. Just reheat it gently before serving.

What can I substitute for Sambar Powder?

If you don’t have sambar powder, you can use a combination of coriander powder, cumin powder, and a pinch of red chili powder. It won’t be exactly the same, but it will still be delicious.

How do I adjust the sweetness in this recipe?

Adjust the amount of sugar to your liking. Start with ½ teaspoon and add more if you prefer a sweeter Kootu.

Is it possible to make this Kootu without a pressure cooker?

Yes, you can cook the moong dal in a pot on the stovetop. It will take longer – about 30-40 minutes – and you’ll need to add more water.

What is the best way to grind the coconut paste?

A high-powered blender works best for grinding the coconut paste. Add a little water to help it blend smoothly.