Cabbage Kootu is a simple vegetarian
lentil
dish from
South India that you can enjoy with rice or roti.
If you're into vegan
cooking,
you'll like this dal as it provides the protein and nutrition you need.
Cabbage is
also rich in calcium and potassium vitamins. This cabbage soup recipe
is easy and you can make it in no time.
Servings: 4 Cooking Time: 15
minutes
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
Cook the toor dal in the pressure
cooker with 1 1/4
cups water and a little turmeric powder for 4-5 whistles.
In a deep saucepan, boil cabbage with 1/4 cup water,
salt, and a little turmeric powder.
While the cabbage is cooking, grind the kootu masala
- coconut, green chillies, and cumin seeds - with a little water into a
coarse paste.
When the cabbage is semi-cooked, add the ground
masala and boil for 2-3 minutes until the cabbage and masala are fully
cooked.
Add the cooked dal.
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.
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