Bowls Of Goodness: Moringa Kootu In Pretzel Bread Bowls
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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!
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Ingredients
KOOTU
- 1 cup drumstick leaves moringa leaves
- 1/2 cup moong dal
- 1/2 cup coconut grated
- 1 teaspoon cumin seed
- 1-2 dry red chilies
- 1 onion small, chopped
- 1 tomato chopped
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal broken
- 2 1/2 teaspoon oil
- Salt to taste
DOUGH
- 1 1/2 cup warm milk 100° to 110°F
- 2 tbsp butter melted
- 2 tbsp brown sugar
- 1 1/2 teaspoon dry Yeast active
- 2 teaspoon Salt
- 3 cups semolina
- 1/4 cup whole wheat flour
BOILING SOLUTION
- 12 cup water
- 3/4 cup baking soda
BRUSHING
- 1/4 cup whole milk
TOPPING
- 1/4 cup poppy seeds
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Instructions
- 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.
Notes
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Recipe Nutrition
Calories: 446 kcal | Carbohydrates: 71 g | Protein: 18 g | Fat: 11 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 2 g | Trans Fat: 0.1 g | Cholesterol: 14 mg | Sodium: 3730 mg | Potassium: 434 mg | Fiber: 6 g | Sugar: 7 g | Vitamin A: 384 IU | Vitamin C: 77 mg | Calcium: 282 mg | Iron: 4 mg
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