Cabbage Kootu

Ingredients

• 3 cups cabbage shredded
• 1/2 cup moong dal cooked
• 1 cup grated coconut
• 1 tsp cumin
• 2 dried red chillies
• Mustard seeds
• Curry leaves
• Turmeric
• Oil
• Salt

Method

1. Shred cabbage: Finely shred half small cabbage. Wash and drain. Cook 1 cup chana dal separately — pressure cook 3 whistles until cooked but holding shape.
2. Make coconut paste: Blend half cup fresh grated coconut, half tsp cumin and 2 green chillies with 3 tbsp water to a coarse paste.
3. Cook cabbage: Add shredded cabbage to a pan with a splash of water, half tsp turmeric and salt. Cover and cook 5-6 minutes until wilted.
4. Add cooked dal: Add cooked drained chana dal to the cabbage. Mix gently without breaking dal.
5. Add coconut paste: Add ground coconut paste and cook 4-5 minutes until raw coconut smell disappears.
6. Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they splutter add 1 tsp urad dal and fry until golden.
7. Add to tempering: Add 1 sprig curry leaves and 1 dried red chilli. Fry 20 seconds.
8. Combine: Pour tempering over the cabbage kootu and mix well.
9. Dry out: If there is excess moisture cook uncovered on high heat 2-3 minutes stirring frequently.
10. Serve: Adjust salt. Garnish with a little fresh grated coconut. Serve hot as a side dish with steamed rice and sambar.