Cooking the dal:

1. Add 1 tbsp. butter/ghee to a deep bottomed pan and heat on med. for 3-4 mins. until it melts.
2. Drop in the dried red chili and 6-7 curry leaves. Cook for 1 min.
3. Add 1/2 tsp. each of ginger powder and asafoetida. Cook for another 1 min.
4. Pour in the dal water. Season with 1/2 tsp. each of turmeric and salt. Cook for 1-2 mins.
5. Add 1 cup cream of corn and 2 cups water. Cover with a lid. Turn up the heat to med.-high and cook for 15-20 mins. till the dal is soft and fully cooked.
6. Make sure you check on the dal every 7-8 mins. If it cooks faster you might want to add a little water to make sure it doesn’t burn and stick to the bottom of the pan.

Sauteing the veggies:

1. While the dal is cooking, add 1 tbsp. butter/ghee to a frying pan. Cook on med. heat for 3-4 mins. till it melts.
2. Add 1/2 tsp. mustard seeds and roast for 2-3 mins. till the mustard pops.
3. Add 1/2 tsp. asafoetida and 6-7 curry leaves. Cook for 1 min.
4. Add the zucchini, bell peppers and peas to the butter and cook for 2-3 mins. till the veggies soften.
5. Season with 1/2 tsp. salt and 1/4 tsp. Kashmiri red chili.
6. Cook for 7 to 8 mins. You should be able to slice the zucchini with a fork and the peas should be soft. Turn off the gas.

Putting together the kootu:

1. Once the dal is cooked, pour the veggies into it and cook on med. heat for 5 mins. If necessary, add a little water.
2. Taste and adjust for seasoning adding another 1/4 tsp. salt if necessary.
3. Serve hot!