Karnataka Kootu (Mixed Vegetable Dal)

Wash the toor dal and peanuts. Pressure cook them with the turmeric powder and 400 ml water on medium flame for 4 whistles, about 15 minutes. Let the pressure drop by itself and mash the dal.

Toor DalPeanutsTurmeric PowderWater

Cut the beans, carrot, potato and pumpkin into 2 cm pieces. Cook them with the green peas and 150 ml water in a covered pan on medium flame for 10 minutes, until just tender.

BeansCarrotPotatoYellow PumpkinGreen PeasWater

Heat 1 tsp oil in a small pan. Roast the urad dal, chana dal, coriander seeds, black peppercorns, fenugreek seeds, dry red chillies and curry leaves on low flame for 3 to 4 minutes until the dals turn golden. Cool, then grind with the grated coconut and 100 ml water to a smooth paste.

OilUrad Dal (split)Chana DalCoriander SeedsBlack PeppercornsFenugreek SeedsDry Red ChilliCurry leavesCoconut (Grated)Water

Put the ground paste in a large pan with the cooked vegetables and their water, the jaggery and salt. Boil on medium flame for 3 minutes.

JaggerySalt

Add the cooked dal and peanuts with 300 ml water. Mix and simmer for 5 minutes, stirring now and then, until the kootu is thick but still flows.

Water

Heat the ghee in a small pan. Add the mustard seeds and, when they crackle, the broken red chilli and curry leaves, and fry for 20 seconds. Pour this over the kootu and mix. Serve hot with steamed rice and ghee.

GheeMustard SeedsDry Red ChilliCurry leaves