Ash Gourd & Lentil Stew (Kootu)

Name: Ash Gourd & Lentil Stew (Kootu)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 500 g ash gourd (peeled and cubed into 1-inch pieces); 0.5 cup toor dal (washed and soaked for 15 minutes); 1 pinch turmeric powder; 0.25 cup coconut (freshly grated); 1 tsp cumin seeds; 2 pcs green chili (adjust to taste); 1 pinch red chili powder; 0.5 tsp salt; 2 tsp coconut oil; 1 tsp mustard seeds; 1 tsp urad dal; 2 pcs dried red chili; 10 pcs curry leaves; 1 pinch asafoetida; 1 cup water (for cooking dal and ash gourd); 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A comforting South Indian stew made with tender ash gourd and yellow lentils simmered in a coconut-spice paste. Mildly spiced and naturally creamy, this Kootu is a nourishing everyday dish that pairs beautifully with hot rice and a drizzle of ghee.

PREP

10m

COOK

25m

SERVES

1 KATORI

152 cal

SERVINGS

METHOD · 5 STEPS

prep · ~15 min
Pressure cook the dal and ash gourd.
1.Drain the soaked toor dal and add it to a pressure cooker.
2.Add the cubed ash gourd, turmeric powder, and 1 cup of water.
3.Pressure cook on medium heat for 3 whistles. Let the pressure release naturally.
TIPAsh gourd releases water as it cooks, so 1 cup of water is plenty. Too much liquid makes the stew runny.
mix · ~2 min
Grind the coconut paste.
1.In a mixer grinder, add the grated coconut, cumin seeds, and green chili.
2.Pour in 0.25 cup water and grind to a smooth, fine paste.
simmer · ~5 min
Simmer the stew with spices.
1.Open the pressure cooker and gently mash the dal and ash gourd mixture.
2.Stir in the ground coconut paste, red chili powder, and salt.
3.Add a splash of water if the mixture is too thick. Bring to a gentle simmer for 5 minutes.
TIPDon't let it boil vigorously after adding the coconut paste — a gentle simmer keeps the flavors fresh.
temper · ~3 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter for 30 seconds.
3.Add urad dal and sauté until golden.
4.Add dried red chili, curry leaves, and a pinch of asafoetida. Sauté until fragrant, about 15 seconds.
TIPAsafoetida burns quickly — add it last and pull the pan off the heat immediately if needed.
mix · ~1 min
Finish and garnish the kootu.
1.Pour the hot tempering over the simmering kootu. Stir well to combine.
2.Turn off the heat. Garnish with chopped coriander leaves.
TIPLet the kootu rest for 5 minutes after adding the tempering. The flavors meld and deepen during this short rest.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Peel the ash gourd thickly to remove the fibrous green layer for a tender texture.
2
Soak toor dal for at least 15 minutes to ensure even cooking and a creamy consistency.
3
Let pressure release naturally so the dal and ash gourd become soft without turning mushy.
4
Grind the coconut paste to a fine smoothness for a luscious, velvety stew base.
5
Simmer gently after adding coconut paste; high heat can curdle the coconut and dull the flavor.
6
Add asafoetida last in the tempering and remove pan from heat if it darkens too fast.
7
Rest the kootu for 5 minutes after tempering to let the spices infuse thoroughly.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Skip the tempering step or use only 1 teaspoon of coconut oil for the tadka. Great for those watching their fat intake while still enjoying the authentic flavor.

high protein