Zucchini isn’t used a lot in Indian cooking but it works very well in this kootu. This quick dish is the perfect side for rice or roti.
Add zucchini, onions and chilies to a cooker 
Add water, dhal, turmeric powder and oil 
Mix well and cook for 1 whistle 
Mix cooked dhal and add coconut, if using 
Zucchini Kootu
Zucchini isn't used a lot in Indian cooking but it works very well in this kootu. This quick dish is the perfect side for rice or roti.
Servings: 6
Ingredients
- ½ cup moong dhal
- 1 tbsp channa dhal
- 2 cups zucchini (cubed)
- ¼ cup onion (chopped)
- 3 green chilies (adjust to taste) (you can also use chili powder)
- 1-1½ cups water
- ½ tsp turmeric powder
- 2 cups water
- 1 tsp oil
- 1 tbsp grated coconut (optional)
- salt to taste
For tempering:
- 1 tbsp oil/ghee
- ½ tsp cumin seeds
- 1 tsp urad dhal
- 6 curry leaves
Instructions
- Wash moong dhal and channa dhal. Soak in water for 10 minutes.
- Add cut zucchini, onions and green chilies to a pressure cooker.
- Add water, turmeric powder, oil (1 tsp), soaked dhal and salt to the cooker.
- Cook for 1 whistle and release pressure naturally. Add the grated coconut, if using, and mix.
- Add the ingredients under "For tempering" to a pan.
- Once the mustard seeds crackle, remove from heat and pour over kootu.
- Serve hot with rice or roti.
