Wash the Bengal gram and add to the chopped pumpkin pieces and add 3 cups water and cook on a low flame until the pumpkin is cooked soft and the Bengal gram is cooked yet firm. Add salt and turmeric.
Grind the above ingredients and add to the cooked pumpkin mixture. Mix well and simmer until all extra water is absorbed and the mixture takes a thick consistency.
Heat oil for seasoning once the mustard seeds pop add the urad dal turns brown, dunk everything into the kootu mixture and mix well. Adjust salt.
Serve hot with rice.
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