Cabbage Kootu (Version 2)

Cabbage kootu is one of my  favorite dish. It is simple and tasty and it goes well with both white rice and chappathy. So whenever I make this dish, I make some extra amount to cover for both lunch and dinner. That way your time is saved. Here you go…

Preparation time: 30 t0 35 minutes

Spice level: 2.5 out of 5

No. of servings: 3-4

Ingredients:

• Chopped cabbage – 2 cups
• Split pigeon peas (toor dal) – 1/3 cup
• Coriander seeds – 1 and 1/2 tsp
• Cumin – 1 tsp
• Shredded coconut – 1/4 cup
• Salt to taste

Seasoning:

• Split white lentil (urad dal) – 1 tsp
• Mustard seeds – 1 tsp
• Cumin – 1 tsp
• Curry leaves – few
• Green chilies – 4
• Dry red chilies – 2
• Asafoetida – a pinch
• Turmeric powder – 1/4 tsp
• Oil – 3 tsp
• Lemon juice – 1 tbsp
• Broken cashew nut – 1 tbsp
• Coriander leaves or Cilantro – a bunch

Method of Preparation:

1. Wash and cook toor dal. Pressure cook or cook in boiling water and mash it.
2. In a microwave safe bowl add the chopped cabbage and a little water and cook it in microwave for 5 minutes.
3. Remove and give it a stir. Again microwave it for 5 minutes and let it stand for another 5 minutes.
4. Grind coriander seeds, cumin, coconut with little water and make a paste.
5. Heat a tsp oil in a pan and add cashew nuts. Fry till golden brown.
6. Remove the fried cashews leaving oil behind.
7. Add the remaining oil and add mustard seeds.
8. Once it splutters, add cumin, urad dal, slit green chilies, broken dry red chilies, asafoetida, curry leaves, turmeric powder and mix well. Keep tossing for a couple of minutes.
9. Add cooked cabbage and toor dal and mix well. Cook for 5 minutes at medium heat.
10. Squeeze lemon juice and garnish with cilantro and cashew nuts.