Cooking web notes

Actually i prepared this kootu with white rinds of watermelon cooked along with some leftover cooked and grounded chickpeas paste, instead of using dals i used simply the already cooked chickpeas for making this gravy...This kootu was absolutely delicious, nutritious and very easy to prepare..U can turn ur leftover cooked chickpeas as thick kootu with any sort of veggies since i had some white rinds of watermelon sitting in my fridge, i prepared making this kootu and this kootu goes awesome with rice for lunch and for dinner along with rotis..Easy way to sneak chickpeas in our menu, none will find out until u say that u have prepared this kootu with chickpeas and watermelon..Sending to Susan's MLLA#27..



2cups Watermelon white rinds (chopped)
1cup Cooked chickpeas
1no Onion (chopped)
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
Few curry leaves
1tsp Mustard seeds, urad dal & cumin seeds
1/4tsp Asafoetida powder
Coriander leaves (chopped)

To grind:
1tbsp Channa dal
2tbsp Coriander seeds
1/4tsp Fenugreek seeds
3nos Dry red chillies

Dry roast the channa dal, coriander seeds, fenugreek seeds and dry red chillies and grind them as fine powder, keep aside...Grind the cooked chickpeas with enough water as bit coarse paste..Heat a tsp of oil in a pressure cooker,let splutters the mustard seeds, urad dal, cumin seeds and asafoetida powder, add immediately the chopped onions and slit opened green chillies, saute until the onions turns transculent..now add the watermelon white rinds, salt and turmeric powder, saute for few minutes, add a cup of wate...Pressure cook upto 3 whistles..

Once the steam get released, add the grounded paste, spice powder as per need and curryleaves..bring everything to boil and put off the stove...garnish the coriander leaves and serve hot with rice or rotis..Sending to Low Oil/Low Fat guest hosted by Priya of Mharo's Rajasthan's Recipes, event started by Pari..