Cabbage Kootu

Ingredients

• 3/4 cup toor dal (split red gram) or moong dal
• 1/4 tsp turmeric powder
  
• 1 1/2 cups cabbage, chopped
• 1/4 cup peas (optional)
• Salt to taste

For Masala

• 1/4 cup coconut, freshly grated or dry
• 4-6 green chillies
• 3 tsp cumin seeds (jeera)

For Seasoning

• 3-4 tsp vegetable oil
  
• 2 tsp chana dal (split bengal gram)
• 1 1/2 tsp mustard seeds (rai)
• Asafoetida powder (hing), a pinch
• 5-6 curry leaves

Preparation

1. Cook the toor dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
   
   
2. In a deep saucepan, boil cabbage with 1/4 cup water, salt, and a little turmeric powder.
   
   
3. While the cabbage is cooking, grind the kootu masala - coconut, green chillies, and cumin seeds - with a little water into a coarse paste.
   
   
4. When the cabbage is semi-cooked, add the ground masala and boil for 2-3 minutes until the cabbage and masala are fully cooked.
   
   
5. Add the cooked dal.
   
   
6. Heat oil in a small pan for the seasoning. Add hing and chana dal. As the chana dal starts to brown, add the mustard seeds. When the seeds start to pop, add the curry leaves and fry for a few seconds. Pour over the dal and stir.
   
   
7. Let the cabbage kootu come to a boil.
   
   
8. Serve hot with hot rice and ghee or with roti.

Related Recipes

• Cabbage Recipes
• Health Benefits of Cabbage
• Cabbage Potato Curry
• Cabbage-Potato Dal
  
• Cabbage Masala
• Cabbage Carrot Curry
• Lemony Moong Dal
  
• Spinach-Onion Kootu
  
• Bottlegourd Dal (Lauki Dal)

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