Reza Mahammad
from
Coconut Coast
Sweet pumpkin spiked with chillies gives Reza Mahammad's lentil dish a special Keralan twist
Sweet pumpkin spiked with chillies gives Reza Mahammad's lentil dish a special Keralan twist
Pumpkin kootu (lentils with pumpkin and fresh coconut)
Method
2. Cook for 10-15 minutes, until the lentils and pumpkin are really soft in texture. If the lentils get too thick, add a dash more water. Stir in the coconut. The consistency should be similar to a thick soup.
3. For the tempering: heat the coconut oil in a small frying pan and toss in the mustard seeds followed by the curry leaves and split chillies. As soon as the sizzling quietens down (after about 20 seconds) tip this spice mix into the hot lentils.
4. Serve hot with boiled rice or Indian bread.
Cooks Notes:
Toor lentils are also known as tuvar or arhar lentils. Frozen packs of grated coconut, and curry leaves can be bought from ethnic grocers.
Prep:
10 min
Cook: 20 min
Cook: 20 min
Ingredients
200g toor lentils500ml water
1/4 tsp ground turmeric
400g yellow pumpkin, peeled and cut into 4cm chunks
1 Coconut, finely grated
4 green chillies, split along their length
1 tsp Cumin seeds
For the tempering:
1 tbsp coconut oil1/2 tsp Mustard seeds
12 curry leaves
2 dried red chillies, split along their length
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