What is the best way to cook vegetables for a Kootu so they are soft but distinct from the lentil mash?

Question

What is the best way to cook vegetables for a Kootu? Learn how to get them soft while remaining distinct from the mashed lentil base.

Answer 1

The best way to cook vegetables for Kootu is to steam or lightly sauté them separately until they are tender-crisp, then add them to the cooked lentils during the last few minutes of simmering. This prevents them from becoming mushy.

Detailed Explanation:

Kootu is a South Indian dish that combines lentils and vegetables in a flavorful gravy. The key to a good Kootu is to have the lentils cooked to a soft, almost mashed consistency, while the vegetables retain their shape and some texture. Here's a step-by-step guide to achieving this:

1. Prepare the Lentils: Cook the lentils (usually Toor dal or Moong dal) until they are soft and easily mashed. You can use a pressure cooker, Instant Pot, or cook them on the stovetop. Ensure they are well-cooked but not burnt.

2. Prepare the Vegetables: Choose your vegetables (e.g., carrots, beans, cabbage, squash). Cut them into uniform sizes to ensure even cooking. The size should be appropriate for a stew-like dish – not too small that they disappear, and not too large that they remain undercooked.

3. Cook the Vegetables Separately: This is the most crucial step. You can either steam the vegetables until they are tender-crisp or lightly sauté them in a pan with a little oil. Steaming is often preferred as it retains more of the vegetables' nutrients and natural flavors. Sautéing can add a slightly caramelized flavor.

4. Add Vegetables to the Lentils: Once the lentils are cooked and the vegetables are tender-crisp, gently fold the vegetables into the lentils. Add any necessary spices, salt, and tamarind extract (if using) at this stage.

5. Simmer Briefly: Allow the Kootu to simmer for just a few minutes (5-7 minutes) after adding the vegetables. This allows the flavors to meld together without overcooking the vegetables. The vegetables should remain distinct and not turn mushy.

6. Temper (Optional): Tempering involves heating oil or ghee and adding spices like mustard seeds, cumin seeds, and curry leaves. Once the mustard seeds splutter, pour the tempering over the Kootu. This adds a final layer of flavor and aroma.

Pro Tip:

Avoid adding vegetables directly to the lentils at the beginning of the cooking process. This will almost always result in overcooked, mushy vegetables that lose their distinct flavor and texture. Cooking them separately and adding them towards the end is key to a well-balanced Kootu.