To prepare kootu, pressure cook moong dal for 2 whistle.
Grind coconut, cumin seeds and dried red chilli to a smooth paste.
Heat oil in a pan. Add mustard seeds and urad dal, let them splutter.
Add chopped onion, saute till translucent.
Add tomatoes and moringa leaves with some water and cook covered for 8-10 minutes.
Then add cooked dal, grinded coconut paste and salt along with enough water and boil for 4-5 minutes.
To make pretzel bread, in a bowl mix warm water, sugar and yeast and set aside till it froths.
Combine all of the dough ingredients to yeast mixture, mix it well. Cover the mixture and leave it for 10 minutes.
Knead on lightly floured surface until smooth and elastic, for about 8-10 minutes.
Place in a greased bowl, cover and let it rise double in volume for about 1 hour.
Preheat oven to 200' C.
Combine water and baking soda and bring to a boil.
Punch dough down and divide into 8 equal parts. Form each piece into a tight, smooth ball.
Boil each ball in the boiling solution for 2 minutes, turning after 1 minute.
Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
Brush with milk and sprinkle poppy seeds generously on top.
Bake for 15 minutes at 200' C, then reduce the temperature to 175' C and bake for additional 10-12 minutes or until the loaves are evenly browned
Brush with melted butter immediately after removing from oven.
To cut the bread bowls, use a knife to cut a circle directly downwards, then pull it out.
Serve warm kootu in this crusty buttery bread bowls.
