Ingredients
- ½ cup moong dal
- 3 cups chopped cabbage
- ¼ teaspoon turmeric powder
- 3 cups water
- ¼ cup grated coconut
- 2 green chilies
- 1 teaspoon cumin seeds
- 3 tablespoons water
- salt
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 pinch asafoetida
- 10 curry leaves/patta
- 2 tablespoons chopped coriander leaves for garnish
Preparation
- In a thick bottomed pot mix moong dal, cabbage, turmeric and water, cover and cook on a low flame till dal is fully cooked. Mash throughly.
- Add ground coconut, chilies, cumin and water paste and salt.
- Cook for another 5 minutes stirring in-between and if needed add some water.
- For tadka fry mustard, urad dal, asafoetida and curry leaves in oil.
- Pour over the cabbage kootu and cover for 5 minutes.
- Garnish with coriander leaves and serve with steamed rice.