Watercress Koottu

Watercress is one of the gifted greens to mankind. Nowadays it is popular due to it’s anti – cancer property. It has a peculiar peppery taste, so I tried these greens with mung dal (paasi paruppu) and coconut. It tasted very good. It’s nutritional and other properties are here.

Ingredients:

• Watercress -1 bunch
• Mung dal – 150 g
• Grated coconut (grind to a fine paste) – 2 Tablespoons
• Canola oil – 1 Teaspoon
• Mustard seeds – ¼ Teaspoon
• Split urad dal – ½ Teaspoon
• Dried red chili - 1
• Turmeric powder – ¼ Teaspoon
• Salt as needed
• Coriander leaves for garnishing

 Method: 

• Wash mung dal with water and keep aside.
• Wash Watercress to remove adhering soil. Trim the leaves with stem about two inches and reserve for cooking. Discard the bottom semi hard stem.
•  Heat oil in a frying pan and add mustard seeds. When they pop up add urad dal. Fry till dal is slightly brown.
• Add mung dal, two cups of water, turmeric powder and cook until the dal is half done.
• Now add the watercress and crushed red chili.
• Cook the mixture, adjust salt and add coconut. Cook further for few seconds.
• Cook the mixture by not closing the frying pan through the whole process.
• Garnish with coriander leaves.
• It goes very well with hot rice and chapathi.