Pressure cook the rinsed moong dal with turmeric powder and 3/4th cup of water until soft. Mash the cooked dal and set aside.
Grind the coconut with rice flour and water to a fine paste and set aside.
Remove the root part of the amaranth greens and wash them twice in plenty of water.
In a vessel, add the chopped greens, chopped tomato and enough water. Cook till the greens are cooked well.
Heat oil in a pan and add the mustard seeds, urad dal and cumin seeds and let them splutter. Add the hing and stir for a few seconds.
Then add the chopped onion and saute until they are nice golden brown color.
Add the mashed lentils, cooked greens, ground coconut, salt and red chilli powder to the sauteed onions.
Add a little water to adjust the consistency of the kootu.
Mix well and bring it to a boil. Turn off the flame.
Serve with rice and ghee.