Appala Kootu. This is a basic variation to the everyday lentil. They never made Appala kootu at my home. This is not a very common dish in Coimbatore. First time I had this was at Manju Aunties place in Chennai. I was very curious to know what that white layer thing on the dal was and auntie told it was appalam / papad. I was like “really..appalam…soaked on paruppu..wow.” It was really delicious. Ever since, I make it too. Usually all lentils in the indian households are generally cooked in the pressure cooker. But for this kootu, auntie says using pressure cooker makes the dish slimy. So she likes to let the lentil boil and cook on a pan. She also adds one potato to the kootu which makes it more creamier. Here is how to do an awesome Appala Kootu.
Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, 1/4 teaspoon turmeric, 1/2 teaspoon coriander powder, 1/4 teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Potatoes gives a nice richness to the kootu. Add 1/2 litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
In the mean time fry appalams in hot oil. We will need about 7-8 appalams. Break the appalams in small pieces and set aside.
Once the dal is cooked, add in the salt. We add salt after the dal is cooked. The dal takes longer time to cook if salt is added in the beginning. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
Remove from heat and serve hot with rice.
- ⅓ cup split moong dal
- 1 onion, chopped
- 1 tomato, chopped
- 1 potato, finely chopped (skin removed)
- 1 green chilli, sliced
- ¼ teaspoon turmeric
- ½ teaspoon coriander powder
- ¼ teaspoon red chilli powder
- 1 teaspoon vegetable oil
- ¼ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 green chilli, chopped
- 8 Appalams
- ½ litre vegetable oil for frying
- Take a heavy pan and add in the moong dal, chopped onion, chopped tomato, 1 green chilli sliced, ¼ teaspoon turmeric, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder. Add 1 finely chopped potato (without skin). Add ½ litre of water, cover the pan and let it cook on medium flame for 20-25 minutes until the dal is fully cooked and starting to break apart.
- In the mean time fry appalams in hot oil. Break the appalams in small pieces and set aside.
- Once the dal is cooked, add in the salt. Add in the fried appalams. The appalams will get soaked in the dal. It will absorb some of the water. Add in a little hot water if the dal is too thick. Add water only if really necessary. Heat oil in a small pan. When the oil is hot, add in the cumin seeds, curry leaves and green chillies. Let it splutter. Add it to the dal. Let it simmer for two more minutes.
- Remove from heat and serve hot with rice.
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