This recipe was contributed by my cousin sis Aparna.
Generally for any kootu the proportion of the vegetables to dal should be 3:1 or 4:1.
If the vegetables are lesser than that, then it will taste like baby food!
For this Kootu
You will need
1 bunch Yu Choy
1 Bunch Red Leaf Spinach
(I added a handful of sprouted fenugreek and moong dal to this too)
1/2 cup Moong Dal
One Handful of Toor Dal
a Dash of hing
Salt to taste
1/2 tsp of Turmeric powder
1 tsp oil
2 Tsp Jeera
1 tsp Crushed Red Pepper (If you dont have this, then just grind 3 red chillies (raw) in your mixer
1/2 tsp Mustard
Curry leaves and Coriander Leaves to garnish
Coconut is optional
------>Put the dals directly in the vessel you are going to cook the kootu in.
------>Wash the Dals and add water to cover the dals
------> Add salt, hing, and turmeric powder
------>Let it come to a boil, you can put a ladle in the pot, so it will not boil over
------->Once the dals are half cooked, add the chopped spinach Add water to this. The dals and spinach should soak comfortably! in the water. Let it all in medium flame.
------>Once the Dals are completely cooked, take another vessel and for garnishing, add some oil, mustard, jeera, crushed red pepper. Once it all sputters, add it to your spinach Dal mixture, while still sizzling and add curry leaves and coriander leaves and coconut if you desire it.
Notes:Aparna usually makes this Lazy Kootu with Chayote (chow chow or Bangalore Kathrikai) or Squash. I used the spinach since I wanted to finish it. I saved the thick stems of the yu choy and red leaf spinach. You can use it make kootu again or add in your sambhar!