Sweet Potato Leaves Parippu Kootu

 

Ingredients:

To cook the dal:

• 1/2 cup Moong dal deskinned and split green gram
• 2 cups water

For the greens:

• 2 bunches of sweet potato leaves
• salt to taste
• 1/4 tsp turmeric powder
• 1/4 tsp roasted cumin powder

For the gravy mix:

• 2 tbsp roasted chickpeas or lentils
• 3 - 4 tbsp grated coconut
• 1 small dry red chilies
• 1/4 tsp cumin seeds
• 1/4 tsp mustard seeds

For the tempering:

• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 2-3 dry red chilies
• 1/4 tsp cumin seeds
• 1-2 cloves garlic ( crushed)
• 5-6 curry leaves

Preparation:

1. Wash the mung beans and set them aside.
2. Wash clean and chop the tender sweet potato leaves.
3. In a small cooking pot bring the two cups of water to a boil and add the mung beans.
4. Stir occasionally and let the mung beans cook.
5. When they are nearly ready they will hold shape but will crush when squished between your fingers. At this time add the prepared sweet potato leaves, salt, turmeric, and roasted cumin powder. Cover and cook for 5 minutes.
6. While it is cooking assemble the ingredients for the gravy and bring them to a fine powder or, add a few tbsp of water and grind them smooth.
7. Add this to the cooking dal, leaf mix, and simmer with stirring for 5 - 10 minutes.
8. In a small pan heat the coconut oil.
9. Add the mustard seeds and when they splutter add the cumin, red chilies, crushed garlic (optional), and curry leaves.
10. Allow this to roast and add this mix to the simmering kootu.
11. Remove from heat and the kootu is ready to serve.

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