Sprouted Moong and Pumpkin Kootu

Ingredients:

White Pumpkin – Diced into medium size cubes – 2 cups

Sprouted Moong Dal – ¾ Cup

Shredded Fresh Coconut – 2 Tablespoons (Frozen is fine, but needs to be thawed)

Green Chillis – 2

Pepper – ½ teaspoon

Cumin Seeds – 1 teaspoon

Mustard Seeds – 1 teaspoon

Oil – 1 teaspoon

Asafoetida

Salt

Curry Leaves

Coconut Oil – 2 teaspoons

Method:

Grind the Coconut along with Green Chillis, Cumin and Pepper and Keep it aside.

Heat oil in a Pressure Pan or a Kadai Pressure Cooker. Tamper the Mustard Seeds, and add Asafoetida. Add the Pumpkin and Sprouted Moong and Fry for a Minute. Add only 1-Cup Water and Stir. Close Closed until Pumpkin and the Moong are Cooked. If using a Pressure Pan, cook for 1 whistle. Then add Salt and Stir. Now, add the Ground Coconut and Stir. Let the Content Heat up. Remove from Heat when it starts to boil. Add the Curry Leaves and Coconut Oil and Stir. Serve for Rice or Chapathis.

Alternative Easy Method:

Pressure Cook Pumpkin and Moong together for 1 or 2 whistles, using just enough Water.

Heat oil in a Kadai. Tamper the Mustard Seeds, Add Asafoetida. Add the Cooked Vegetables. Add salt. Add the Ground Coconut. When it comes to a Boil, Remove from Heat. Add Curry Leaves and Coconut Oil. Serve Warm.