Weekend my H purchased seedless watermelon from the farmer's market and we enjoyed having those sweet chunks and as usual after having the sweet watermelon chunks, my H helped me to remove the white part of watermelon and conserved them in air tightened box, finally i used those white part of watermelon along with sprouted fenugreek seeds to make this delicious kootu, most of my blogger friends would have know that i used to add sprouts more in my dishes, sometimes i used to freeze them in a ziplock bags, earlier i have freezed these fenugreek sprouts and its quite handy to make out curries with them..I have added carrot chunks to mask the bitterness of fenugreek sprouts so that anyone at home wont notice these sprouted fenugreek in this dish..These kootu tastes marvellous along with hot steaming rice with papads and pickles, we enjoyed having for our lunch...
2nos Carrots (chopped)
1/4cup Sprouted fenugreek seeds
1cup Watermelon (white part & chopped)
1/2cup Toor dal
1/4cup Moong dal
1no Onion (chopped)
1no Tomato (chopped)
1/4tsp Turmeric powder
Salt
Oil
1tsp Mustard seeds, urad dal & cumin seeds
3nos Dry red chillies
Few curry leaves
1/4tsp Asafoetida powder
To Grind:1/4cup Grated coconut
3nos Green chillies
1tsp Cumin seeds
1tsp Peppercorns
Grind all the ingredients given under the list 'To Grind' as fine paste with some water, meanwhile wash and soak both dals for few minutes.. heat a tsp of oil, add the chopped onions, chopped tomatoes and saute for until the onions turns transculent, add the chopped watermelon pieces, sprouted fenugreek seeds and chopped carrot pieces, saute until the veggies get half cooked, now add the soaked dals with turmeric powder, salt to the cooking veggies, add enough water and pressure cook everything upto 3 hisses..heat enough oil, fry the mustard seeds, urad dal, cumin seeds along with asafoetida powder and curry leaves keep aside and once the pressure get released, add this tempered spices, grounded paste to the cooked veggies & dal..cook for few minutes and put off the stove..
Serve hot with rice and papads...
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