In a vessel add the yellow moong dal and chana dal.

Wash it well and add the garlic cloves, chopped tomato and onion.

Add the red chili powder and turmeric powder.

Add 1.5 cups of water to this.

Now top it up with the chopped snake gourd. You can add any vegetable of your choice.

Check out the ‘Notes’ section to see the options.

Since we are topping the veggies on the top, it won’t turn mushy while we cook this.

Now pressure cook this for 4-5 whistles.

Grind the coconut, green chili and cumin seeds into a fine paste.

I added 1 green chili and later felt it was less.

In a pan add the oil and mustard seeds.

Once it starts to splutter, add the curry leaves and asafoetida to this.

Now add the cooked dal and vegetable mixture to this.

Add the ground coconut paste.

Now add ½ cup-1 cup of water to adjust the consistency.

Add in the salt.

Mix well and let this boil for 5 minutes. Keep stirring in between.

Switch off the flame.

You can serve this with plain rice or with dosai and chapathi too.

This kootu pairs well with rice and kara kuzhambu too.