Wednesday, June 4, 2014

Watermelon Rind Kootu (Lentil Stew) with Sprouted Mung Beans

Preparation time: 10 minutes
Cook time: 20 minutes
Serves: 2-4

Water melon rind - 1 cup, chopped (white part with skin removed)
Sprouted mung beans - 1/2 cup
Turmeric powder -
Salt - to taste

To grind:
Grated coconut - 1/4 cup
Cumin seeds - 1 tsp
Black pepper - 1/2 tsp
Green chilies - 2, small
Ginger - 1/2 inch piece

For tempering:
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Asafoetida - 1/8 tsp
Oil - 2 tsp
Few Curry leaves

  1. Place all the ingredients in the to grind list in blender.  Add enough water and grind to a smooth paste.
  2. Pressure cook the  sprouted mung beans and water melon rind along with turmeric powder and 1/2 cup water until soft (about 3 to 4 whistles).
  3. Once done, add the ground paste and salt.  Cook for 3 minutes.
  4. Heat oil in a small skillet, add mustard seeds and let it splutter.  Add urad dal and fry until golden brown.  Add the curry leaves and asafoetida.  
  5. Pour the tempering over the kootu and mix well.
  6. Serve hot with rice or roti.


  1. Delicious kootu :) looks amazing

  2. Love cooking watermelon rinds, this stew looks fabulous and nutritious.

  3. Very healthy dish.. looks absolutely tempting!


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