Broccoli Spinach Kootu / Broccoli Spinach Lentil Curry

Kootu/lentil based Veg curry is one of the most comfort & a must dish in a complete South Indian Lunch Platter. Kootu can be made in different ways n with combo of lentils like channa dal n moongdal or with only moongdal or channa dal or even made healthy with the addition of legumes like chickpeas, peas etc. I love kootu with coconut more than the kootu without coconut. Today's Broccoli Spinach Kootu is also a coconut based easy n simple kootu recipe. Its my long time wish to try our family favorite veg, Broccoli in our South Indian preparations like sambar, kootu, poriyal, rasam(yep..y not a rasam?! Recipe coming up soon)

A month back while cleaning my freezer i found 2 boxes with spinach n few florets of broccoli, as the broccoli florets are very less its not enough to make a single dish so thought of combining both spinach n broccoli in one recipe n was squeezing my brain to make it as a one single dish n wanted it to be a side dish for rice. Then suddenly remembered about Vardhini's Broccoli Kootu and decided make combo kootu in my way. Kootu turned out so good and broccoli paired well with Indian lentils n spices. So flavorful n delicious curry to enjoy with both rice n rotis. We had a hearty meal with rice, this kootu, beans poriyal, MW cocktail papad n plain curd/yogurt. Now off to the recipe..

Ingredients

1. Moongal dal       1/2 cup(in 160 ml cup)
2. Onion               1 medium(finely chopped)
3. Tomato            1 no.(Chopped)
4. Spinach           2 cups(finely chopped)
5. Broccoli florets      1 cup
6. Turmeric powder    1/4 tsp
7. Cilantro            Few finely chopped to garnish
8. Salt                  To taste

To wet grind

1. Shredded/grated     Coconut 1/4cup( fresh or frozen)
2. Cumin seeds        1/2tsp
3. Green chilli      3no.s or to taste

To temper

1. Oil               2tsp
2. Mustard seeds   1/4tsp
3. Cumin seeds    1/4 tsp
4. Fennel seeds   1/4 tsp(optional)
5. Hing             1/4 tsp
6. Dry red chilli       1 no.(broken)
7. Curry leaves      1 sprig

Method

• Grind the ingredients under the heading "To wet Grind" using little water to a smooth paste and keep it aside
• Wash moong dal and cook with 2-3 cups of water with 1/4 tsp turmeric powder, when it is 3/4th done add vegetables - onion, tomato, broccoli, spinach and the coconut paste.
• Mix well add necessary salt and cook covered till the raw smell goes off.
• Once done remove from the stove and keep aside.
• Now in a small pan heat oil and add all tempering items one by one.
• then add this tempering to the Broccoli spinach Kootu and garnish with few finely chopped cilantro .
• That's it Broccoli Spinach Kootu ready. Serve hot with rice or rotis or even with Dosa.

Linking this to Vardhini's Dish it Out Event ~ Lentils/Legumes & Vegetables happening @ Cooksjoy.