Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls

Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls - Plattershare - Recipes, food stories and food lovers
Crispy bread bowls filled to overflowing with drumstick/moringa leaves kootu. Drumstick leaves are highly nutritious and pairing it with dal and some bread makes it a complete healthy meal.
Kootu is a slightly thick consistency dal made with some lentils, veggies, ground coconut paste and spices.
I reserved some golden, buttery pretzel bread for yesterday night dinner and thought to pair it with this kootu for lunch.
It's not only delicious but beautiful too. You will never look at dal/kootu the same again. Enjoy!
4.70 from 3 votes
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Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Served As: Lunch
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sweet
Calories 446 kcal
Servings 8



  • 1 cup drumstick leaves moringa leaves
  • 1/2 cup moong dal
  • 1/2 cup coconut grated
  • 1 tsp cumin seed
  • 1-2 Dry red Chili
  • 1 onion small, chopped
  • 1 tomato chopped
  • 1/2 tsp mustard seeds
  • 1 tsp urad dal broken
  • 2 1/2 tsp oil
  • Salt to taste


  • 1 1/2 cup warm milk 100° to 110°F
  • 2 tbsp Butter melted
  • 2 tbsp brown sugar
  • 1 1/2 tsp dry Yeast active
  • 2 tsp Salt
  • 3 cups semolina
  • 1/4 cup whole wheat flour


  • 12 cup Water
  • 3/4 cup baking soda


  • 1/4 cup Milk


  • 1/4 cup poppy seeds


  • To prepare kootu pressure cook moong dal for 2 whistles.
  • Grind coconut, cumin seeds and dried red chili to a smooth paste.
  • Heat oil in a pan. Add mustard seeds and urad dal, let them splutter.
  • Add chopped onions and saute till translucent.
  • Add tomatoes and moringa leaves with a tablespoon or two of water and cook covered for 8-10 minutes.
  • Then add cooked dal, grinded coconut paste and salt along with enough water and boil for 4-5 minutes.
  • To make pretzel bread, in a bowl mix warm milk, sugar and yeast and set aside till it froths.
  • Combine all of the dough ingredients to yeast mixture, mix it well. Cover the mixture and leave it for 10 minutes.
  • Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
  • Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  • Preheat oven to 200°C
  • Combine water and baking soda and bring to a boil.
  • Punch dough down and divide into 8 equal pieces. Form each piece into a tight, smooth ball.
  • Boil each ball in the solution for 2 minutes, turning after 1 minute.
  • Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  • Brush with milk and sprinkle poppy seeds generously on top.
  • Bake for 15 minutes at 200°C then reduce the temperature to 175°C and bake an additional 10 to 12 minutes until the loaves are evenly browned.
  • Brush with melted butter immediately after removing from oven.
  • To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
  • Serve warm kootu in this crusty buttery bread bowls.
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4.70 from 3 votes

Recipe Nutrition

Calories: 446kcal | Carbohydrates: 71g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 3730mg | Potassium: 434mg | Fiber: 6g | Sugar: 7g | Vitamin A: 384IU | Vitamin C: 77mg | Calcium: 282mg | Iron: 4mg

divya jain
divya jain

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