Ingredients:
1/2 tsp mustard seeds
200g lentils, soaked for at least a couple of hours in cold water (I used a combination of whole red and black beluga lentils), then rinsed and drained
450 ml water
1 onion, diced
400 g pumpkin, peeled and cut into chunks
150 g mushrooms, sliced
1/2 tsp turmeric
pinch of chilli powder
1 tsp ground cumin
1 tsp curry powder
1 fresh coconut, finely grated (I used the Thermomix on speed 5 to grate the coconut before starting the cooking; a food processor would work too)
Method:
Thermomix method
Toast the mustard seeds on Varoma temperature for 60 seconds, then set aside.
Place the lentils, water, onion, pumpkin, mushroom and all spices except for mustard seeds in Thermomix bowl, and cook at 100°C for 15 minutes, speed soft). Lentils and pumpkin should be really soft. Add more water if too thick – it should be like a thick soup. Stir in the coconut.
Stir toasted mustard seeds into hot kootu.
I served this with some steamed broccoli and spinach, over brown rice.
Regular method
In a large saucepan, bring lentils, water, onion, pumpkin, mushroom and all spices except for mustard seeds to the boil, then reduce to a simmer and cook for 10-15 minutes. Add more water if too thick – it should be like a thick soup. Stir in the coconut.
Heat a non-stick frying pan and toast the mustard seeds for 20 seconds, then stir into hot kootu. I served this with some steamed broccoli and spinach, over brown rice.
