Soak the Moong dal in warm water for 15 mins (this is optional, although it helps to cook the dal very quickly)
Wash, scrape, deseed the snake gourd. Cut into bite sized pieces
In a pressure cooker, mix the soaked dal, turmeric & and pressure cook for just 2 whistles.
Steam the chopped veggies till 80% done. You may also pressure cook the veggies but we don't prefer them to be mushy. but steamed and retain a bite.
In a pan, heat oil. Roast all the ingredients for masala paste, except coconut for 1 - 2mins.Add coconut andgrind to a thick paste.
Transfer the paste to another kadai or pan, saute on low flame till the raw smell disappears.
Add salt, boiled dal - veggie mixture and required water to get a thickish gravy.
Once cooked, switch off and transfer to serving bowl.
Make tempering with oil, mustard seeds, peanuts and curry leaves.
Saute till peanuts are roasted well. Pour the tempering on the Kootu and serve hot with Rice + rasam or with Chapati.