INGREDIENTS:
Moong dhal, ¼th cup.
Eggplant, a big one if bigger varieties like Japanese eggplants are used or 4-5 if regular small-sized ones are used.
Small onions, 1 cup.
Tomatoes, small, 2.
Chili powder, 1 teaspoon.
Coriander powder, 1 teaspoon.
Sambar powder, ½ teaspoon (optional).
Garlic, 2 cloves.
Mustard seeds, 1 teaspoon.
Cumin seeds, 1 teaspoon.
Asafetida, 1 pinch.
Salt as per taste.
Vadakam ½ teaspoon, (optional).
Turmeric powder, ½ teaspoon.
PREPARATION:
Wash the moong dhal. Chop the eggplants and tomatoes into small pieces. Peel the onions and crush the garlic coarsely. Take a pressure cooker or a pressure pan and put the washed moong dhal, chopped eggplants, tomatoes, peeled onions, crushed garlic, turmeric powder, all the powders, salt as per taste along with 1-1/2 cups of water. Pressure cook for about 10-15 minutes up to 3 whistles. Transfer the cooked dhal to a vessel when the pressure is released. The eggplants will be well mashed up at this stage. If they are still whole, mash them with a spatula. Meanwhile heat a small pan with 1 teaspoon of oil. When the oil is hot enough, add the mustard seeds. When the mustard seeds start to splutter, add the cumin seeds, vadakam, asafetida let them fry for 30 seconds and switch off the stove. Add the seasonings to the kootuu and mix everything well and serve hot with idlis, dosas, rotis, or rice.
Thanks to the Food Buzz team for sending me Nature’s Pride Breads as a part of their TasteMaker’s Program. We have never brought Nature’s Pride breads before and I like the texture of these breads particularly the 12-grains bread. We have been having these as a simple peanut butter and jam sandwiches. I am planning to try something different with these too like a bread pudding for the weekend.