Potato Lentil Curry/Urulai Kilangu Kootu

Kootu is a simple and delicious dish which is made in every South Indian household as a side dish for rice, chappati or roti etc. Kootu is generally made with Brinjal or Senai (Yam) or Drumstick or Cabbage. Potato is not generally used to prepare a kootu. My mom made this Kootu once with Potato and it tasted great.

Ingredients:

Moong Dal – ¼ cup

Oil – 2 tbsp

Mustard Seeds- 1 tsp

Urad Dal – 1 tsp

Onion (Small sized) – 1 (finely chopped)

Curry Leaves – from 1 twig

Asafoetida – one pinch

Tomato – 1 (finely chopped)

Potato – 2 (peeled and chopped into cubes)

Turmeric Powder – 1 pinch

Salt – to taste

To Grind into a paste:

Grated Fresh Coconut – 3 tbsp

Red Chillies – 2 to 3

Cumin Seeds – ½ tsp

Method:

Wash the Moong Dal and pressure cook it with ¾ cup of water for 2 whistles in medium flame till the Dal becomes soft. Keep aside.

Heat the Oil in pan. Add Mustard Seeds and Urad Dal. In a few seconds, add Onion, Curry Leaves and Asafoetida. Cook the Onion soft.

Add Tomato, Potatoes, Salt and Turmeric Powder. Mix and cook for 2 minutes.

Add a cup of water. When it comes to a boil, cover the pan and simmer for 6 to 8 minutes till the Potatoes become soft.

Add the boiled Moong Dal. Mix well. Add water if the gravy seems to be too thick. Simmer for 3 to 4 minutes.

Grind the Coconut, Cumin Seeds and Red Chillies into a fine paste with required water. Keep aside.

Add the ground Coconut paste and mix.

Cook for 2 to 3 minutes.

Transfer to a serving bowl.

Note:

Make the Curry little thinner than the consistency which you prefer since it will become thicker after some time.

The gravy should be medium thick gravy when you serve.