- Rinse ½ cup moong dal a couple of times in water. Then add the lentils in a thick bottomed pan. Next add 1 to 2.5 cups chopped cabbage. Also add ¼ teaspoon turmeric powder. Pour 2 to 2.25 cups water.Place the pan on a stove top. Cover it with a lid. Simmer on a medium or low-medium flame till both the moong dal and the lentils are cooked. Do check and stir at intervals, while the cabbage and dal is cooking. If required you can add more water. can prepare the coconut paste. Take ¼ cup grated coconut, 1 to 2 green chilies (chopped), 1 teaspoon cumin seeds in a chutney grinder jar. Add 2 to 3 tablespoons water for grinding. for spicy taste, add 3 to 4 green chilies. Grind to a smooth paste. Cover and keep aside. The moong lentils need to be softened well and become mushy. Mash the moong lentils with a spoon. There should not be any separately visible moong dal. Cooking moong dal and cabbage takes about 40 to 45 minutes on a low-medium flame. Now add the ground coconut paste.add salt. Mix very well. add some water at this step if the dal looks very thick. Simmer on a low flame for 4 to 5 minutes. Do stir at intervals so that the dal does not stick to the bottom of the pan. Then add 2 teaspoons rice flour. Mix very well and cook the kootu for 5 to 6 minutes till the dal comes to a gentle boil. Do stir while dal is cooking, so that the lentils do not stick to the base of the pan. Switch off the flame and cover the pan. Add the tempering and garnish with coriander.
Cabbage kootu recipe
#myrecipe
By Chandana Guptha
Jan, 7th
588
Servings
4 persons
Cook Time
30 minutes
Ingredients
8
- 10
Ingredients
- Rice flour
- Salt
- Coriander
- Water
- Cumin seeds
- Fresh coconut
- Green chillies
- Cabbage
- Moong dal
- Turmeric powder
